Jalapeno and Corn Cornbread

By Hklbrries

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup nonfat buttermilk
• 2 tbsp vegetable oil
• 2 egg whites, lightly beaten
• 1 egg, lightly beaten
• 1 cup frozen whole kernel corn
• 1/2 cup sliced green onions
• 3 tbsp minced jalapeno pepper (about 3 small peppers)
• 1 clove garlic, minced
• Vegetable cooking spray

Details

Servings 9

Preparation

Step 1

Combine all-purpose flour, yellow cornmeal, sugar, baking soda and salt in a large bowl; make a well in center of mixture.

Combine buttermilk, vegetable oil, egg whites and egg; 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 F for 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.