2002 Jalapeno Corn Bread

By boandozzy

One serving (1 piece) equals 112 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 291 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: 1 starch, 1/2 lean meat.

Originally published as Jalapeno Corn Bread in Light & Tasty April/May 2001, p55

Ingredients

• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1 egg
• 1/2 cup cream-style corn
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup buttermilk
• 2 tablespoons minced green onion
• 1 tablespoon butter, melted
• 2 teaspoons minced jalapeno pepper

Preparation

Step 1

In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray.

Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.