Jalapeno Corn Bread

Makes 9 servings

nonstick cooking spray 1 cup yellow cornmeal ¾ cup unbleached, all-purpose flour 2½ teaspoons baking powder ½ teaspoon granulated sugar ¼ teaspoon table salt 1 small jalapeno pepper, seeded, cut into ½-inch pieces 1 cup nonfat milk 1 large egg 1 tablespoon unsalted butter, melted

Calories 112 (19% from fat) - carb. 19g - pro. 4g - fat 2g - sat. fat 1g - chol. 27mg - sod. 220mg - calc. 85mg - fiber 2g

Preheat oven to 400°F. Lightly coat an 8" x 8" baking pan with nonstick cooking spray. In a small bowl combine cornmeal, flour, baking powder, sugar and salt. Reserve. Insert metal blade. Process jalapeno until finely chopped, about 5 seconds. Scrape bowl. Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredients. Pulse until flour and cornmeal are just combined, about 6 to 7 times. Pour into prepared pan and bake until golden and top springs back when touched, about 20 minutes. Cut into squares and serve warm with Cilantro-Lime Butter.