Onion-Jalapeno Corn Bread
Jalapeno peppers give this moist, golden cornbread a bit of kick! Try as a side with chili or cube and dry the bread for a stuffing.
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Onion-Jalapeno Corn Bread
Directions
- Lightly coat a 4-quart slow cooker with cooking spray. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.
- In a medium bowl whisk together milk, eggs, oil, onion, green onions, and jalapeno peppers. Add egg mixture all at once to cornmeal mixture. Stir just until combined (mixture should still be slightly lumpy). Spoon batter into prepared slow cooker.
- Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a toothpick inserted near the center comes out clean. Carefully remove lid so condensation from lid does not drip on to bread; cook for 5 to 10 minutes more to evaporate excess moisture. Turn off slow cooker. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.
From the Test Kitchen
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Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Onion-Jalapeno Corn Bread)
- Per serving:
- 183 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 3 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 44 mg chol. ,
- 309 mg sodium ,
- 25 g carb. ,
- 1 g fiber ,
- 7 g sugar ,
- 4 g pro.