Clean Eating Jalapeno Cornbread (Inspired by Disney's Flame Tree Barbecue)

A head on image of a piece of jalapeno cornbread on a plate topped with a pat of butter and a drizzle of honey that spilled over the sides with a plate of cornbread pieces in the background

5 from 1 vote

Clean Eating Jalapeno Cornbread (Inspired by Disney's Flame Tree Barbecue)

This cornbread is inspired by the now discontinued jalapeno cornbread at Disney's Flame Tree Barbecue. Light and moist, it has a perfect balance between sweet and savory with a slightly spicy kick. Paired with a chili or eaten by itself this recipe is a winner!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 283kcal

Author: Kitrusy

Ingredients

1 cup stone ground whole wheat pastry flour
1 cup whole grain stone ground cornmeal (medium grind)
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup salted butter (melted)
1/3 cup honey
2 large eggs (beaten)
1 cup buttermilk
2 tbsp jalapenos (diced) (optional)
1/3 cup whole kernel sweet corn (optional)

Instructions

Preheat oven to 350° F.
In a large bowl combine whole wheat pastry flour, cornmeal, baking powder and salt thoroughly so all ingredients are well mixed.
In a separate bowl, combine the melted butter, eggs and honey and buttermilk. Mix to combine using a whisk, hand mixer, or even immersion blender.
Add the wet ingredients to the dry ingredients and stir until combined. (Don't over-mix!)
Fold in the sweet corn kernels and diced jalapenos until evenly distributed throughout the batter.
Pour the cornbread batter into a well-greased 8x8 pan and bake for 35-40 minutes until a toothpick inserted into the center comes out clean and the top is lightly browned with a firm (not wobbly) top.
Allow the cornbread to cool in the pan for 10 minutes before removing and place on a cooling rack to cool for another 10 minutes before cutting.
Bring any leftovers to room temperature before storing in the refrigerator for up to a week or wrap each individual piece in foil or cling wrap and freeze for up to 3 months.

Notes

If you don't have buttermilk you can use 1 cup whole milk with 1 tbsp of lemon juice or white vinegar. Stir the lemon or vinegar into the milk and allow it to thicken for 5 minutes.
You can use any corn you like, fresh, frozen, or canned. If using canned, pat the kernels dry on a paper towel to remove any excess liquids.
To make the recipe more authentically Disney, use both red and green jalapenos. Or you can substitute the red jalapenos for red bell peppers.
Another add-in option is freshly shredded mild cheddar cheese. Add 1/3 cup to the batter along with the jalapenos and fold it all together for a cheesy jalapeno cornbread.

Nutrition