Jalapeño Corn Bread

By dashy_65

Cooking Light

NOVEMBER 2000

Ingredients

• 1 teaspoon vegetable oil
• Cooking spray
• 1 1/4 cups all-purpose flour
• 1 1/4 cups yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 cup fat-free milk
• 1/2 cup chopped red bell pepper
• 1/2 cup minced seeded jalapeño pepper (about 6 large)
• 3 tablespoons butter or stick margarine, melted
• 2 tablespoons minced fresh cilantro
• 2 large eggs, lightly beaten
• 1 (7-ounce) can whole-kernel corn, drained

Preparation

Step 1

Preheat oven to 425°.

Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.

Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.

174 cal, 4.9g fat, 28.1g carbs, 1.4g fiber, 416mg sodium