Whole Grain Jalapeño Cornbread

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Whole-Grain Jalapeño Cornbread recipe

Whole Grain Jalapeño Cornbread

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Smart Selection, Storage and Prep:
• The most readily available cornmeal is degerminated, which is refined and missing some of the natural corn nutrients. Look for bags or containers of 100 percent stone ground – also called 100 percent whole grain – cornmeal, which contains all the natural corn nutrients.
• Whole grain cornmeal is available in fine, medium or coarse grain. Fine or medium works best in cornbread.
• White whole-wheat flour contains all the same 100 percent whole-grain goodness as traditional whole-wheat flour. It’s just milder tasting and lighter in color.
• Use only one jalapeño pepper if you prefer a less spicy cornbread.
• Vegetable (soybean) oil or canola oil, with their milder flavor, work best with cornbread.

Smart and Flavorful Nutrition Benefits:
• All chili peppers are nutrient-rich, even the green ones. They’re a great source of antioxidant vitamin C and may possibly help with congestion – great during cold and flu season!
• Corn is naturally 100% whole grain. Sweet corn kernels add additional texture to this cornbread, plus eye-protective nutrients. In fact, zeaxanthin is the powerful phytonutrient in corn that may help reduce risk of age-related macular degeneration.
• Slathering your cornbread in butter? If you can balance the extra fat grams and calories, choose regular or unsalted butter. But it may be easier to use reduced fat tub margarine with no more than 5 or 6 grams of fat in a tablespoon. These contain fewer calories, too.

Find the Whole Grain Jalapeño Cornbread recipe on our sister site, Farm Flavor.

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