Jalapeno Whole-Kernel Corn Bread
|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)|
|Baking powder||2 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.