ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jalapeño Corn Bread

Randy Mayor
Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

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

  3. 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.

  4. 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.