Honey-Jalapeno Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup low-fat buttermilk |
1/2 cup honey |
2 tablespoons butter or stick margarine, melted |
2 jalapeno peppers, seeded and minced |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean.
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