 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
With sour cream and cream-style corn, this is a moist corn bread uncharacteristic of most Southern-style versions. The sour cream also balances the heat from the jalapeño peppers. Ingredients:
1 1/2 cups cornmeal |
1 cup fat-free sour cream |
1/4 cup chopped seeded jalapeño pepper |
2 tablespoons vegetable oil |
2 tablespoons dark molasses |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
2 large egg whites, lightly beaten |
1 large egg, lightly beaten |
1 (14 3/4-ounce) can cream-style corn |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
|
|