Ingredients
- 1 cup cornmeal
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1 cup low-fat milk
- ¼ cup olive oil, plus two teaspoons for pan
- 2 jalapeño, deseeded and minced
- 4 scallions, sliced thin
Directions
- Preheat oven to 350 F
- In a mixing bowl, combine conrmeal, flours, sugar, salt, and baking powder.
- In another mixing bowl, add eggs, milk, and olive oil, and whisk to combine.
- Make a well in the dry ingredients and pour the liquid ingredients into the well. Whisk until just combined.
- Stir in jalapeno and scallions.
- Pour batter into a lightly oiled 9-inch cake pan. Bake for 30 minutes or until the cornbread is lightly brow on top and cornbread is cooked through. Enjoy warm or room temperature.
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