This jalapeño corn bread recipe gets added moisture from sour cream and cream-style corn. The sour cream also balances the heat from the peppers.

Chef Alan Gould and Gordon McKnight
Recipe by Cooking Light July 2001

Gallery

Recipe Summary test

Yield:
12 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Nutrition Facts

144 calories; calories from fat 21%; fat 3.3g; saturated fat 0.6g; mono fat 1g; poly fat 1.4g; protein 4.7g; carbohydrates 23.6g; fiber 1.2g; cholesterol 18mg; iron 1.2mg; sodium 337mg; calcium 55mg.
Advertisement