Jalapeno Cilantro Cornbread

Soy Free Vegetarian Nut Free

Jalapeno Cilantro Cornbread

Serving Size: 8

Calories per serving: 279

Fat per serving: 14.7gms

This is one of my favorite accompaniments to a soup or gazpacho. Its hearty, sweet and spicy at the same time. I always love the crumbly texture of cornbreads and this one is packed with nutrients from whole wheat which makes it a little extra crunchy. Enjoy the subtle bursts of jalapeno and cilantro in this twist to a traditional Southern favorite.


1/2 cup vegetable oil (plus a little extra for greasing pan)
1/4 cup agave
2 eggs
1 cup buttermilk
1 teaspoon baking soda
1 cup cornmeal
1 cup whole wheat flour
1 jalapeno (seeded and chopped fine)
1 pod of garlic (chopped fine)
1/2 cup cilantro (chopped fine)
1/2 teaspoon salt


  1. Preheat oven to 375F or 175C. Grease an 8” rectangular pan with some oil or butter and set aside.
  2. In a large mixing bowl, mix the oil, agave and eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture.
  3. Next, add in cornmeal and flour and mix until no lumps remain.
  4. Add in the jalapeno, garlic and salt and give it a final stir. Pour batter into the greased pan.
  5. Bake in the preheated oven for 30 to 40 minutes, or until a fork/toothpick inserted in the center comes out clean.


Corn bread cilantro2

Corn bread cilantro

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