Name: Jalapeño Corn Bread
Yield: 12 servings (serving size: 1 wedge)
Ingredients: 1 ½ cups cornmeal; 1 cup fat-free sour cream; ¼ cup chopped seeded jalapeño pepper; 2 tablespoons vegetable oil; 2 tablespoons dark molasses; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; 2 large egg whites, lightly beaten; 1 large egg, lightly beaten; 1 (14 3/4-ounce) can cream-style corn; Cooking spray

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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Jalapeño Corn Bread

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