1/2cupfreshly grated part skim sharp cheddar cheeseor any combination of shredded sharp cheddar, Monterrey Jack, Colby, or Pepper Jack (for extra heat)
1/4cupchopped green onionswhite and green parts, plus additional 1-2 tablespoons for garnish (2-3 scallions total)
2jalapeño peppersseeded and minced
Instructions
In a large bowl, stir together the cornmeal, whole wheat pastry flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, eggs, apple sauce, oil, and honey.
Make a well in the center of the dry ingredients, then add the wet ingredients.
Stir by hand, just until combined, then let the batter rest for 20 minutes.
Stir in the cheese, 1/4 cup green onions, and jalapenos.
Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch pan with cooking spray. Then, pour the rested batter into the prepared pan, then smooth the top. Sprinkle remaining green onions over the top.
Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. Let cool, then slice and serve warm or at room temperature.
Notes
The jalapeño flavor in this cornbread is actually fairly subtle. If you prefer more of a kick, I’d suggest adding an extra half or leaving in a few of the seeds.
TO STORE: Leftover cornbread may be refrigerated for up to 3 days. Let come to room temperature before serving.
TO FREEZE: Freeze cornbread by wrapping it tightly in plastic and a layer of foil, once fully cooled, for up to 2 months. Thaw overnight in the fridge before serving.
TO REHEAT: Let cornbread come to room temperature on the counter prior to serving. You may also warm in the oven at 350 degrees F or in the microwave until warm.