Jalapeno and Corn Cornbread |
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| Prep Time: 13 Minutes Cook Time: 30 Minutes
1 Cup all-purpose flour 1 Cup yellow cornmeal 2 Tablespoons sugar 1 Teaspoon baking soda ¾ Teaspoon salt 1 Cup nonfat buttermilk 1 Tablespoons vegetable oil 1 Egg whites, lightly beaten 1 Egg, lightly beaten 1 Cup frozen whole kernel corn ½ Cup sliced green onions 3 Tablespoons minced jalapeno pepper (about 3 small peppers) 1 Clove garlic, minced Vegetable cooking spray Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir in corn, green onions, jalapeno pepper, and garlic. Add to dry ingredients, stirring just until moistened. Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 375 degrees for 30 to 35 minutes, or until done. Cool 5 minutes in pan on a wire rack. Yield: 9 servings
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