Breads
Jalapeno Corn Bread
Makes 9 servings
Jalapeno Corn Bread
Makes 9 servings
Serve warm from the oven with Cilantro Lime Butter
Calories 112 (19% from fat) - carb. 19g - pro. 4g - fat 2g - sat. fat 1g - chol. 27mg - sod. 220mg - calc. 85mg - fiber 2g
Ingredients
- Nonstick cooking spray
- 1 cup yellow cornmeal
- ¾ cup unbleached, all-purpose flour
- 2 ½ 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
Preparation
- 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.
