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Jalapeño Double Corn Bread

Prep time 10 mins
Cook time 23 mins
Yield 12 servings (serving size: 1/12 of corn bread)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup low-fat buttermilk (1%)
  • 2 tablespoons butter, melted
  • 2 large eggs, beaten
  • 1 cup frozen whole-kernel corn, thawed
  • 2 jalapeño peppers, seeded and finely chopped
  • Butter-flavored cooking spray

Nutrition Information

  • calories 151
  • fat 3.2 g
  • satfat 1.6 g
  • protein 4.2 g
  • carbohydrate 26.1 g
  • cholesterol 42 mg
  • iron 1.3 mg
  • sodium 365 mg
  • caloriesfromfat 19 %
  • fiber 1.0 g
  • calcium 75 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife.

  3. Combine flour and next 5 ingredients in a bowl. Combine buttermilk, butter, and eggs. Stir into flour mixture. Fold in corn and pepper. Spread into a 9-inch square baking pan coated with cooking spray. Bake at 400° for 23 minutes or until golden brown.

Oxmoor House Healthy Eating Collection