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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good. Ingredients:
2 large eggs (or equivalent egg substitute) |
1 cup low-fat sour cream or 1 cup fat free sour cream |
1/3 cup corn oil or 1/3 cup canola oil |
1 cup cream-style corn |
3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels |
1 cup yellow cornmeal |
1 tablespoon baking powder |
1 teaspoon salt (i usually reduce by half) |
1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese |
2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty) |
3 scallions, minced |
1 -2 garlic clove, minced |
1 tablespoon red onion, minced |
3 -5 dashes mild hot sauce (such as red hot or tabasco) |
Directions:
1. Preheat the oven to 375 degrees and grease a 9X9 square pan.
2. Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
3. In a smaller bowl, combine the next 3 ingredients.
4. Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
5. Pour into pan and bake, approximately 40- 50 minutes.
6. Check doneness with fork or toothpick.
7. Remove from oven.
8. Top with butter pat and move it around until evenly coated.
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