Sam Icklan, Project Bread
A delicious recipe to add some kick to a Southern staple. An addition of jalapeño peppers, turkey bacon and roasted vegetables brings a new taste to the traditional cornbread recipe.
2 pounds Whole Wheat Flour
2 pounds corn meal
1 ½ cups sugar
1/3 cup + 1 Tbsp baking powder
1 Tbsp salt
¼ cup chili powder
2 Tbsp garlic powder
1 Tbsp black pepper
6 eggs
1 quarter + 3 cups low-fat milk
1 cup canola oil
15 jalapeño peppers, seeds removed, small dice (or use canned green chiles)
2.5 pounds turkey bacon or sausage, fully cooked and crumbled
2.5 pounds fire roasted vegetable mix (peppers, onions and corn), thawed from frozen
4 bunches of scallions, thinly sliced
2.5 pounds shredded sharp cheddar cheese
Cooking spray
1 oz grain equivalent
Calories: 166 calories Saturated Fat: 1.87g Sodium: 332 mg Carbohydrate: 21g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.