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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:
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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