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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1882 Calories from Fat 646

% Daily Value*

Total Fat 71 g109.9%

Saturated Fat 14.9 g74.6%

Trans Fat 0 g

Cholesterol 449.8 mg149.9%

Sodium 2989.8 mg124.6%

Total Carbohydrates 271 g90.2%

Dietary Fiber 19.2 g76.8%

Sugars 32.9 g

Protein 47 g93.4%

Vitamin A 39.3% Vitamin C 44%

Calcium 92.2% Iron 72%

*Based on a 2000 Calorie diet

Jalapeno Whole-Kernel Corn Bread Recipe