Jalapeño and Corn Cornbread

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 0.0%
  • Fat: 4.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.8g
  • Carbohydrate: 30.5g
  • Fiber: 1.8g
  • Cholesterol: 25mg
  • Iron: 1.5mg
  • Sodium: 337mg
  • Calcium: 44mg


  • 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


  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.
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