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Easy Jalapeno Corn Bread

 Easy Jalapeno Corn Bread
This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup cornmeal
  • 1/2 cup King Arthur Unbleached 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

Directions

  • 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. Yield: 9
  • servings.

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Easy Jalapeno Corn Bread (continued)

Nutritional Facts: One serving (1 slice) equals 94 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 261 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.