Southwestern Cornbread

Finally. A Cornbread that didn’t have the consistency of sand.  In theory, I love cornbread. It seems wholesome. It’s easy to make and is just the thing for chili or bean soup. The only problem is that the stuff I’ve made in the past — following the standard recipe on the box — has needed to be smothered with butter and honey, or dunk in chili  in order to actually swallow a few bites without needing the Heimlich. Tonight, I once again followed the recipe on the cornmeal box, with a few modifications — half of the sugar, 1/2  cup of frozen corn,  1/2 cup of  Monterrey Jack cheese and half of a finely chopped jalapeno–about 1 packed Tbsp.  Definitely a game changer. Moist, a touch of heat and a lot of flavor.


  • 1 cup white whole wheat flour
  • 1 cup cornmeal
  • 2 Tbsp. raw, sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup nonfat milk
  • 1/4 cup vegetable oil
  • 1 egg slightly beaten
  • 1/2 cup shredded Monterrey Jack or Cheddar Cheese
  • 1/2 cup frozen corn
  • 1 Tbsp. finely chopped jalapeno pepper


  • Preheat oven to 400.
  • Combine flour, cornmeal, sugar, baking powder and salt.
  • Beat egg with a fork and add to the dry ingredients along with milk,  canola oil and eggs. Mix thoroughly with a whisk or stirring spoon, and add shredded cheese, frozen corn and chopped jalapeno pepper.
  • Coat a 9″ x 13″ cake pan with cooking spray, or fill muffin-tin liners 2/3 full. Bake for 20-25 minutes.