Recipe Video
Ingredients
- 1/2 cup canned whole kernel corn
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon honey
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat milk
- 1 large egg
Directions
Preheat oven to 400. Using nonstick spray, thoroughly spray a muffin sheet.
Combine cornmeal. flour, sugar, baking powder and salt into a medium bowl. Whisk and set aside.
Combine egg and milk with a whisk in a separate bowl, then add to dry ingredients. Using a spoon, stir until combined.
Add in the remaining ingredients and stir until combined.
Using a 1/3 cup measure, scoop the batter and pour in the muffin tin.
Bake for 11-14 minutes, until golden brown.
Cool for 10 minutes and serve.
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Jalapeños are harvested when they are dark green, but slowly turn red as they mature. They are a great source of vitamins A and C.
Cornbread has been around for a long time and was actually enjoyed by Native Americans for thousands of years before European settlers arrived.
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