Jalapeno Basil Cornbread

Name: Jalapeno Basil Cornbread
Ingredients: 1-1/2 cup Buttermilk; 4 Egg Whites; 1/2 cups Fresh Basil, Chopped; 2 cups Cornmeal; 1 cup Flour; 1/2 cups Sugar; 4 teaspoons Baking Powder; 1 teaspoon Salt; 4 Tablespoons Butter, Cubed; 12 ounces, weight Frozen Corn, Defrosted; 1 Jalapeno Pepper, Chopped

11 ingredients

4 steps

Ingredients

1-1/2 cup Buttermilk
4 Egg Whites
1/2 cups Fresh Basil, Chopped
2 cups Cornmeal
1 cup Flour
1/2 cups Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
4 Tablespoons Butter, Cubed
12 ounces, weight Frozen Corn, Defrosted
1 Jalapeno Pepper, Chopped

Directions

1

Preheat oven to 400°F. Coat a 9-inch pie plate with cooking spray. In a large bowl, combine the buttermilk, egg whites and basil; whisk.
2

To the bowl of a food processor, add the cornmeal, flour, sugar, baking powder and salt. Process until combined. Add the cubed butter and process until it forms a coarse meal. Add the corn and process until just combined, being careful to not completely chop all of the corn.
3

Add the contents of the food processor to the buttermilk mixture. Stir with a spatula to combine. Add the chopped pepper and stir until distributed.
4

Pour into the prepared pie plate. Bake 40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.

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