Jalapeño Corn Bread

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Yield
12 servings (serving size: 1 wedge)
Chef Alan Gould and Gordon McKnight
July 2001
RECIPE BY Cooking Light

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.

Ingredients

  • 1 1/2 cups cornmeal
  • 1 cup fat-free sour cream
  • 1/4 cup chopped seeded jalapeño pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons dark molasses
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1 (14 3/4-ounce) can cream-style corn
  • Cooking spray

Nutritional Information

  • Calories 144
  • Caloriesfromfat 21%
  • Fat 3.3g
  • Satfat 0.6g
  • Monofat 1g
  • Polyfat 1.4g
  • Protein 4.7g
  • Carbohydrate 23.6g
  • Fiber 1.2g
  • Cholesterol 18mg
  • Iron 1.2mg
  • Sodium 337mg
  • Calcium 55mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

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