Jalapeño Corn Bread with Lime Jalapeño Cream
Prep Time: 15 minutes (plus 1 hour to chill) | Cook Time: 30 minutes | Total Time: 45 minutes (plus 1 hour to chill) | Servings: 12
Ingredients:
Lime Jalapeño Cream:
- 1 cup Friendly Farms Plain Nonfat Greek Yogurt
- 1 lime, zested and juiced
- 1 tablespoon cilantro
- ½ jalapeño, seeded and diced
- 1½ teaspoons Stonemill Minced Garlic in Water
Jalapeño Corn Bread:
- Carlini Canola Cooking Spray
- 2 Goldhen Large Eggs
- 2/3 cup Friendly Farms 1% Milk
- 1/2 avocado, mashed
- 2 8.5-ounce packages Jiffy Corn Muffin Mix
- 1 jalapeño, diced and seeded
- 1 onion, diced
- 1/2 cup Happy Farms Sharp Cheddar Shredded Cheese, divided
- 1/4 cup Happy Harvest Whole Kernel Corn, drained
- 1 tablespoon Stonemill Minced Garlic in Water
Directions:
- For the lime jalapeño cream: In a blender, combine yogurt, lime juice, lime zest, cilantro, jalapeño and garlic. Pulse until fully combined. Transfer to a small bowl and chill for at least one hour before serving.
- For the jalapeño corn bread: Preheat oven to 400˚.
- Coat a 8x8-inch baking pan with cooking spray.
- In a small bowl, whisk together eggs, milk and avocado until combined.
- Empty corn muffin mix into a large bowl. Add avocado mixture, stir until just combined and some lumps are still visible.
- Fold in jalapeño, onion, ¼ cup cheddar cheese, corn and garlic. Allow batter to sit for 6 minutes before pouring into prepared 8x8-inch baking dish.
- Bake for 20 minutes or until center of corn bread is solid. Top with remaining ¼ cup cheddar cheese and cook for an additional 5 minutes or until cheese is melted. Allow to cool for 10 minutes before serving.
- Top each piece with a dollop of lime jalapeño cream.
TIP: To increase the level of spice for the corn bread, simply add more diced jalapeños, or don't seed them. 1 jalapeño=Mild, 2 jalapeños=Medium, 3 jalapeños=Spicy, 4 jalapeños=Very Spicy
Recipe Courtesy of Chef Scott, ALDI Test Kitchen