Jalapeño and Corn Cornbread

Recipe from

Cooking Light

Nutritional Information

Calories 182
Caloriesfromfat 0.0 %
Fat 4.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.8 g
Carbohydrate 30.5 g
Fiber 1.8 g
Cholesterol 25 mg
Iron 1.5 mg
Sodium 337 mg
Calcium 44 mg

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons vegetable oil
2 egg whites, lightly beaten
1 egg, lightly beaten
1 cup frozen whole kernel corn
1/2 cup sliced green onions
3 tablespoons minced jalapeño pepper (about 3 small peppers)
1 clove garlic, minced
Vegetable cooking spray

Preparation

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir in corn, green onions, jalapeño pepper, and garlic. Add to dry ingredients, stirring just until moistened.

Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 375° for 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.

Note:

Cooking Light Light and Easy 1997

January 1997
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