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Jalapeno Corn Bread
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1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/2 cup cream-style corn
1/4 cup egg substitute
1/4 cup reduced-fat cheddar cheese
1/4 cup fat-free milk
2 tablespoons chopped green onion
1 tablespoon butter, melted
2 teaspoons chopped seeded jalapeno pepper
In a large bowl, combine the first seven ingredients. Combine the corn, egg
substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients
just until moistened. Pour into an 8-in. square baking dish coated with
cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted
near the center comes out clean. Cut into squares; serve warm.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |