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.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

Chef Alan Gould and Gordon McKnight,

Alan's on Main Street,

Cooking Light

July 2001
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