Pumpkin Jalapeno Corn Bread Recipe Serves: 8
Prep Time 10 minutes
Cook Time 40 minutes

Nutritional Information

Portion 8 servings
Amount Per Serving
Calories 240
Calories from Fat 45
Total Fat 5 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 440 mg
Total Carbs 40 g
Dietary Fiber 3 g
Sugars 6 g
Protein 7 g
Vitamin A 140 %
Vitamin C 6 %
Calcium 10 %
Iron 15 %

Pumpkin Jalapeno Corn Bread

A Ted Allen recipe

Ingredients:

  • 5 Tbsp. Country Crock® Spread
  • 2 large jalapeno peppers , seeded and diced
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup canned pumpkin
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 2 Tbsp. honey

Directions:

  1. Preheat oven to 400°. Grease 8 X 8-in. baking pan with 1/4 tsp. Country Crock® Spread; set aside. Melt 1 Tbsp. remaining Spread in small skillet over medium-high heat. Add jalapenos and cook until slightly softened, about 2 minutes; set aside to cool.
  2. Combine flour, cornmeal, baking powder, and salt in large bowl. Melt remaining Spread and combine with pumpkin, buttermilk, eggs, honey, and cooked jalapenos in another large bowl. Add flour mixture and mix just until combined. Scrape into prepared pan.
  3. Bake 35 to 40 minutes or until pick inserted in center comes out clean.

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