Jalapeño Corn Bread

With sour cream and cream-style corn, this is a moist corn bread uncharacteristic of most Southern-style versions. The sour cream also balances the heat from the jalapeño peppers.

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

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 21%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.7g
  • Carbohydrate: 23.6g
  • Fiber: 1.2g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 337mg
  • Calcium: 55mg

Ingredients

  • 1 1/2 cups cornmeal
  • 1 cup fat-free sour cream
  • 1/4 cup chopped seeded jalapeño pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons dark molasses
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1 (14 3/4-ounce) can cream-style corn
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
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