Jalapeño Corn Bread

Jalapeño Corn Bread Recipe
Photo: Susie Cushner

Recipe from

Nutritional Information

Calcium 272 mg
Calories 423
Caloriesfromfat 0 %
Carbohydrate 50 g
Cholesterol 85 mg
Fat 19 g
Fiber 5 g
Iron 2 mg
Protein 15 mg
Satfat 8 g
Sodium 948 mg

Ingredients

2 8 1/2-ounce boxes corn-bread mix
2 eggs, lightly beaten
2/3 cup low-fat milk
8 ounces sharp cheddar, shredded (about 2 cups)
2 7-ounce cans corn, drained
2 jalapeño peppers, seeded and minced

Preparation

Heat oven to 400° F. Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray. Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the cheddar, corn, and jalapeños. Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.

Note:

Jane Kirby,

May 2001
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