Jalapeño Corn Bread

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 25%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.9g
  • Carbohydrate: 28.1g
  • Fiber: 1.4g
  • Cholesterol: 45mg
  • Iron: 1.8mg
  • Sodium: 416mg
  • Calcium: 105mg


  • 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


  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.
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