Jalapeno Buttermilk Corn Bread Recipe

By Booper-2

Ingredients

• 1 cup self-rising flour
• 1 cup yellow cornmeal
• 1 cup buttermilk
• 1/4 cup egg substitute
• 3 tablespoon canola oil, divided
• 2 tablespoons honey
• 1 tablespoon reduced-fat mayonnaise
• 1/4 cup fresh or frozen corn, thawed
• 3 tablespoons shredded reduced-fat cheddar cheese
• 3 tablespoons finely chopped sweet red pepper
• 1/2 to 1 jalapeno pepper, seeded and finely chopped

Preparation

Step 1

Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.

Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.

Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Yield: 8 servings.