Low Fiber Classic Jalapeño Cornbread

Total time45 min

Prep time15 min

Cook time25 min

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Ingredients

8 servings

1 ½ cups yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Albers Enriched & Degermed Yellow Corn Meal - 40 Oz Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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½ cup all-purpose flour
1 tbsp baking powder
1 tsp fine salt
1 tbsp granulated sugar
2 large eggs
1 cup buttermilk
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
4 tbsp unsalted butter, divided
Ingredient note
Butter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 jalapeños, seeded and finely diced
1 cup sharp cheddar cheese, shredded
Ingredient note
Plain cheddar cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cheddar cheese, please tap it and change its rating to Red.

Instructions

1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.

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