Jalapeño Double Corn Bread |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 12 |
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Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 cup low-fat buttermilk (1%) |
2 tablespoons butter, melted |
2 large eggs, beaten |
1 cup frozen whole-kernel corn, thawed |
2 jalapeño peppers, seeded and finely chopped |
butter-flavored cooking spray |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 5 ingredients in a bowl. Combine buttermilk, butter, and eggs. Stir into flour mixture. Fold in corn and pepper. Spread into a 9-inch square baking pan coated with cooking spray. Bake at 400° for 23 minutes or until golden brown.
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