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Honey-Jalapeno Corn Bread

Yield 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 1/2 cup honey
  • 2 tablespoons butter or stick margarine, melted
  • 2 jalapeno peppers, seeded and minced
  • 1 large egg, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 156
  • caloriesfromfat 17 %
  • fat 2.9 g
  • satfat 0.7 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 3.3 g
  • carbohydrate 29.8 g
  • fiber 0.9 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 239 mg
  • calcium 93 mg

How to Make It

  1. Preheat oven to 425°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean.