Jalapeno Double Corn Bread
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Low fat buttermilk||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
|Eggs||2 Large, beaten|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Jalapeno peppers||2 , seeded and finely chopped|
|Butter flavored cooking spray||1|
1. Preheat oven to 400°.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 5 ingredients in a bowl. Combine buttermilk, butter, and eggs. Stir into flour mixture. Fold in corn and pepper. Spread into a 9-inch square baking pan coated with cooking spray. Bake at 400° for 23 minutes or until golden brown.