With sour cream and cream-style corn, this is a moist corn bread uncharacteristic of most Southern-style versions. The sour cream also balances the heat from the jalapeño peppers.
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
How to Make It
Preheat oven to 400°.
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.