Breads

Jalapeno Corn Bread

Makes 9 servings

View Recipe

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
  1. Jalapeno Corn Bread-1
  1. Jalapeno Corn Bread-1

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

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

This recipe was prepared with

Pro Custom 11 Cup Food Processor

Pro Custom 11 Cup Food Processor

$219.95

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