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Jalapeno Cornbread

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Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  1% buttermilk/Soured milk 1 Cup (16 tbs)
  Fat free egg substitute 1⁄2 Cup (8 tbs)
  Non fat sour cream 1⁄3 Cup (5.33 tbs)
  Canola oil 2 Tablespoon
  Jalapeno pepper 1 , minced (Wear Plastic Gloves When Handling)
  Frozen corn kernels 1⁄2 Cup (8 tbs)
  Reduced fat cheddar cheese 2 Ounce, diced
Directions

Preheat the oven to 400°F.
Coat a 9" X 9" baking dish with no-stick spray.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper.
Make a well in the center.
In a small bowl, whisk together the buttermilk, egg substitute, sour cream, oil, jalapeno peppers, corn, and Cheddar.
Pour into the flour mixture and stir until just combined; do not overmix.
Pour the batter into the prepared baking dish.
Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center of the cornbread comes out clean.
Let cool slightly in the pan on a wire rack.
Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Wheat
Interest: 
Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1612 Calories from Fat 472

% Daily Value*

Total Fat 52 g80.6%

Saturated Fat 9 g45.1%

Trans Fat 0.1 g

Cholesterol 38.7 mg12.9%

Sodium 3761.2 mg156.7%

Total Carbohydrates 237 g78.8%

Dietary Fiber 15.1 g60.6%

Sugars 21.2 g

Protein 51 g101.7%

Vitamin A 49% Vitamin C 10.8%

Calcium 122.5% Iron 66.7%

*Based on a 2000 Calorie diet

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Jalapeno Cornbread Recipe