Ingredients
- 1 tbsp vegetable, peanut, or canola oil
- 1-1/4 cups stone ground yellow cornmeal (medium grind)
- 3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
- 2-1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1 cup + 2 tbsp lowfat buttermilk
- 1 large egg
- 2 tbsp honey (optional)
- 3 green onions, chopped--both white and green parts (1/3 cup)
- 1 cup corn (fresh, canned or frozen)
- 2 to 4 tbsp minced jalapeno, depending on how much heat you want (remove seeds for less heat)
- 1 (4 oz.) can chopped green chiles (if there's liquid in the can, drain it)
- 1 1/2 cups (6 oz) shredded sharp or extra-sharp cheddar cheese (may use full or low-fat cheese, but not fat-free)
Directions
- Brush 8x8 baking pan with oil and place in cold oven. Preheat oven to 400°F. (May also use 12 cup muffin pan or a cast iron skillet.)
- Combine cornmeal, flour, baking powder, salt, cumin and black pepper in large bowl. Whisk together.
- In separate bowl, whisk the egg, buttermilk, and honey together. Add egg mixture to dry ingredients. Stir until just mixed--don't over mix.
- Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed. Remove hot pan from oven and pour batter into it. Spread evenly and bake for 25-30 minutes (18-20 min. for 12" cast iron skillet and muffins) until golden and a toothpick inserted in center comes out clean. Let cool in pan for at least 15 minutes so it firms up for easier cutting and serving.
- In place of buttermilk, can substitute: 1 cup + 2 tablespoons water, and 4 tablespoons + 1 teaspoon dry buttermilk powder.