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Jalapeño and Corn Cornbread

Yield 9 servings

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cooking Light Light and Easy 1997