Quick Jalapeno Corn Bread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1 cup flour |
1 cup cornmeal |
11/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup non-fat milk |
2 tablespoons unsalted butter, melted |
2 egg whites, lightly beaten |
3 tablespoons pickled jalapeno, chopped |
2 tablespoons pickled jalapeno juice |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside.
3. In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeno and jalapeno juice. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately.
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