This light jalapeño cornbread has been a hit in my home this week. My mother was so impressed (not an easy task) and literally called my father that same night going off about how good my cornbread was. I’m not sure what exactly inspired me to make cornbread. I wasn’t raised eating cornbread and don’t typically eat it (ever). Last week I was randomly browsing cornbread recipes and was completely shocked at some of the ingredient measurements going into these recipes. There was no way I was making cornbread with a crap load of buttermilk, sugar, and butter, and so I jumped into experimentation. And that’s how this delight came about.
I used oat flour instead of regular wheat flour for this one. Oatmeal has more iron, calcium, vitamin A and B6, per serving.
Now let’s get to cooking. To make oat flour, you simply need to blend rolled oats until a flour consistency has been reached. Then you’ll combine all your dry ingredients together and mix them well. Next comes the egg beating. You can do this using a whisk or an electric mixer, which is what I used. If you enjoy baking, then definitely invest in this handy kitchen tool. Although whisking is a great arm workout, electric mixers cut down on time and energy spent in the kitchen. Once the eggs are foamy, you’ll drop them into the dry ingredients bowl, add yogurt and minced jalapeño, and mix all your ingredients well.
You’ll pour the batter into an 8” skillet (what I used) or an 8×8” pan. If you want to garnish the cornbread with jalapeño rounds, like the ones pictured below, simply slice another jalapeño in rounds, remove the seeds, and place them onto the batter. Bake at 400F for 20-25 minutes and this delicious bundle of joy is ready to be enjoyed. You can store your cornbread for up to 1 week in the refrigerator. I like heating mine up when it’s time to eat, and topping with butter.
Do you make cornbread? Share your favorite tips and tricks with us! Made this recipe? Let us know how it turned out in the comments below!
- 1 cup cornmeal
- 1 cup oat flour*
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs
- 1 cup plain yogurt
- 1 jalapeno, de-seeded and minced
Preheat the oven to 400F
In a large bowl, combine the cornmeal, oat flour, brown sugar, baking soda, and salt. Mix well and set aside.
In a bowl, beat your eggs with a whisk until they’re foamy. You can also use an electric mixer, and beat for 2-3 minutes on high-speed.
Once that’s done, add your beaten eggs, yogurt, and jalapeno to the bowl with the dry ingredients. Mix all ingredients well with a whisk or an electric mixer.
Pour the batter into an oiled 8x8” pan or an 8” skillet.
If you want to top the corn bread with a jalapeno garnish, simply slice another jalapeno in rounds, remove the seeds, and place on the batter.
Bake at 400F for 20-25 minutes. Enjoy with butter.
To make the oat flour, simply blend rolled oats until a flour consistency has been reached.