Welcome to football season! And Fall! Well, at least here in Wisconsin it is.
Tonight we had my chili for dinner and we all know the best companion to chili is cornbread. Wanting to try something different, I decided to add in some fresh jalapeños and some shredded cheddar. It's based off this recipe from Cooking Light.
Jalapeño Cheddar Cornbread
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 tablespoons Splenda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/4 cup shredded cheddar cheese
1 cup fat-free milk
4 medium minced seeded jalapeño peppers
3 tablespoons butter or stick margarine, melted
2 large eggs, lightly beaten
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through cheese) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Coat a 8" square baking pan with cooking spray. Pour the batter into prepared pan.
Bake at 425° for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.