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Jalapeño Corn Bread

Yield 12 servings (serving size: 1 wedge)
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.

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

Nutrition Information

  • calories 144
  • caloriesfromfat 21 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1 g
  • polyfat 1.4 g
  • protein 4.7 g
  • carbohydrate 23.6 g
  • fiber 1.2 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 337 mg
  • calcium 55 mg

How to Make It

  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.

Alan's on Main Street