Jalapeño Double Corn Bread



12 servings (serving size: 1/12 of corn bread)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 23 Minutes

Nutritional 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


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


Preheat oven to 400°.

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

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

January 2004
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