Jalapeño Corn Bread

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Jalapeño Corn BreadRecipe
Randy Mayor
12 servings (serving size: 1 wedge)


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1 teaspoon vegetable oil
Cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1 cup fat-free milk
1/2 cup chopped red bell pepper
1/2 cup minced seeded jalapeño pepper (about 6 large)
3 tablespoons butter or stick margarine, melted
2 tablespoons minced fresh cilantro
2 large eggs, lightly beaten
1 (7-ounce) can whole-kernel corn, drained


Preheat oven to 425°.

Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.

Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.

Created date

October 2003

Nutritional Information

Calories 174
Caloriesfromfat 25 %
Fat 4.9 g
Satfat 2.3 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 4.9 g
Carbohydrate 28.1 g
Fiber 1.4 g
Cholesterol 45 mg
Iron 1.8 mg
Sodium 416 mg
Calcium 105 mg