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Jalapeño Corn Bread

Photo: Susie Cushner
Yield Makes 6 servings

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

Nutrition 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

How to Make It

  1. 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.