Jalapeno Corn Bread

By Sarah-Lyn

Ingredients

• 1-1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 3 jalapeno pepper, seeded and finely chopped

Details

Servings 9

Preparation

Step 1

In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.

Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm. Yield: 9 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.


Nutrition Facts: 1 serving (1 each) equals 224 calories, 8 g fat (1 g saturated fat), 48 mg cholesterol, 465 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.