Jalapeno-and Fresh Corn Cornbread

By dashy_65

Ingredients

• 1/2 cup. hot water
• 1/4 cup. sun-dried tomato bits
• 1 cup. all-purpose flour
• 1 cup. yellow cornmeal
• 2 Tbs. sugar
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 cup. nonfat buttermilk
• 2 Tbs. vegetable oil
• 2 egg whites, lightly beaten
• 1 egg, lightly beaten
• 1 cup. fresh corn cut from cob (about 2 ears)
• 1/2 cup sliced green onions
• 3 Tbs. minced jalapeno pepper
• 1 clove garlic, minced
• Cooking spray

Details

Servings 16

Preparation

Step 1

Combine hot water and tomato bits in a bowl; cover and let stand 10 mins. Drain and set aside.

Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients;stir well. Add tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened.

Spoon batter into a 9-inch square baking pan coated with cooking spray.

Bake at 375* for 30 mins. or until a wooden pick inserted in center comes out clean. Cool 10 mins. in pan on a wire rack.