Jalapeño and Corn Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons sugar |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 cup nonfat buttermilk |
2 tablespoons vegetable oil |
2 egg whites, lightly beaten |
1 egg, lightly beaten |
1 cup frozen whole kernel corn |
1/2 cup sliced green onions |
3 tablespoons minced jalapeño pepper (about 3 small peppers) |
1 clove garlic, minced |
vegetable cooking spray |
Directions:
1. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir in corn, green onions, jalapeño pepper, and garlic. Add to dry ingredients, stirring just until moistened.
2. Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 375° for 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.
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