Jalapeno Cornbread

By cprzybyl

Nutritional Facts per serving CALORIES129.8 CAL



FAT4.2 G



SATURATED FAT0.7 G



CHOLESTEROL2.7 MG



SODIUM344.3 MG



CARBOHYDRATES18.2 G



TOTAL SUGARS2.4 G



DIETARY FIBER1.2 G



PROTEIN4.9 G

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup 1% low-fat buttermilk or soured milk (see hint)
• 1/2 cup fat-free egg substitute
• 1/3 cup nonfat sour cream
• 2 tablespoons canola oil
• 1 jalapeno pepper, minced
• 1/2 cup frozen corn kernels, thawed
• 2 ounces reduced-fat cheddar cheese, diced

Details

Servings 12
Adapted from recipes.prevention.com

Preparation

Step 1

1. Preheat the oven to 400�F. Coat a 9" x 9" baking dish with no-stick spray. 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper. Make a well in the center. 3. In a small bowl, whisk together the buttermilk, egg substitute, sour cream, oil, jalapeno peppers, corn, and Cheddar. Pour into the flour mixture and stir until just combined; do not overmix. 4. Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center of the cornbread comes out clean. Let cool slightly in the pan on a wire rack. Serve warm or at room temperature. Recipe Tips
To keep your flour fresh, store all-purpose flour in a dry, dark, moderately cool place. Keep whole-wheat and stone-ground flours in the refrigerator because the essential oils have not been processed out of the flour. Refrigeration retards rancidity. If you don't have buttermilk, use soured milk instead. To make 1 cup soured milk, pour a very generous 3/4 cup 1% lowfat milk into a measuring cup. Add enough lemon juice to make 1 cup. Let stand for 5 minutes.