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Jalapeno Corn Bread Recipe

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"I enjoy this corn bread with a steaming bowl of soup," relates Deanna Dillard of Advance, North Carolina. "It's moist and cuts nicely. Jalapeno pepper adds a little zip."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Jalapeno Corn Bread Recipe

Prep/Total Time: 25 min.

Yield: 9 Servings

10 15 25

Ingredients

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1 egg
1/2 cup cream-style corn
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup buttermilk
2 tablespoons minced green onion
1 tablespoon butter, melted
2 teaspoons minced jalapeno pepper

Directions

In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray.
Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (1 piece) equals 112 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 291 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 lean meat.

Originally published as Jalapeno Corn Bread in Light & Tasty April/May 2001, p55

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