Jalapeño-Cheese Cornbread

             nonstick cooking spray

½          cup yellow cornmeal

1           cup unbleached, all-purpose flour

¾          teaspoon sea or kosher salt

¾          teaspoon baking powder

¼          teaspoon baking soda

3           tablespoons granulated sugar

2           jalapeños, seeded and chopped

1⁄3        cup corn kernels, fresh or frozen (defrosting is not necessary)

1⁄3        cup shredded Cheddar or Pepper Jack

1          large egg, at room temperature

1          cup buttermilk, at room temperature

2⁄3       cup vegetable oil

Nutritional information per serving (based on 10 servings):

Calories: 235 (62% from fat) • carb. 19g • pro. 4g

• fat 17g • sat. fat 2g  • chol. 23mg • sod. 235mg

• calc. 64mg • fiber 1g

3. Mix the egg, buttermilk and oil together in a measuring cup. Add to the dry ingredients and stir until just combined – do not over-mix.

4. Pour batter into the prepared pan. Transfer to the preheated unit, close cover and bake for 16 to 20 minutes, or until a cake tester inserted in the center comes out clean.