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Jalapeno Corn Bread

 Jalapeno Corn Bread
"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."
9 ServingsPrep/Total Time: 25 min.

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.

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Jalapeno Corn Bread (continued)

Nutritional Facts: 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.