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Jalapeno Whole-Kernel Corn Bread

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  Vegetable cooking spray 1 Tablespoon (Butter Flavored)
  Vegetable oil 2 Teaspoon
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Frozen whole-kernel corn 1 Cup (16 tbs), thawed and drained
  Low fat buttermilk 1 Cup (16 tbs)
  Non-fat sour cream 1⁄3 Cup (5.33 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Chopped seeded jalapeno 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Eggs 2 , beaten

Preheat oven to 400°.
Coat a 9-inch cast iron skillet with cooking spray; add 2 teaspoons oil.
Place skillet in oven for 8 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Combine corn and next 6 ingredients in a bowl; stir well with a wire whisk.
Add to cornmeal mixture, stirring until dry ingredients are moistened.
Spoon into preheated skillet.
Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

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