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Jalapeno Corn Bread

Healthycooking's picture
Ingredients
  Cornmeal 1 Cup (16 tbs)
  Egg beaters 2
  Canned cream style corn 8 Ounce (1/2 Can, #2)
  Nonfat grated cheddar cheese 1 Cup (16 tbs)
  Lite salt 1⁄2 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Liquid butter buds 1⁄2 Cup (8 tbs)
  Rotel tomatoes 1 Can (10 oz), drained
  Baking powder 1 1⁄2 Teaspoon
Directions

Beat Egg Beaters and add remaining ingredients mixing well.
Pour into a large cast iron skillet, that has been sprayed with a non-fat cooking spray.
Bake 50 to 60 minutes at 350°F.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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