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Jalapeno and Cheese Cornbread

by on November 10, 2011 in Breads, Cornbreads November 10, 2011 BreadsCornbreads
See post on Jen @ Peanut Butter and Peppers’s site!
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Level: Easy

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Description

I searched high and look looking for a moist, delish Cornbread with a kick of heat. Well, I finally created one! This is great with soups, stews and chili.

Ingredients

  • ½ cups All-purpose Flour
  • ½ cups Whole Wheat Pastry Flour
  • 1 cup Cornmeal
  • 2 Tablespoons Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 whole Egg Whites
  • 1 cup Non-fat Milk
  • 2 Tablespoons Butter, Melted
  • 1 ear Corn, Shucked And Kernels Cut Off The Cob
  • 1 whole Jalapeno, Finely Diced
  • ¼ cups Cheddar Cheese, Grated
  • ¼ cups Scallions

Preparation

Preheat oven to 400ºF.

In a bowl, combine the flours, cornmeal, sugar, baking powder and salt.

In another bowl, combine egg whites, milk and melted butter.

Stir wet ingredients into dry ingredients and stir until moistened and no more flour remains. Fold in the corn, jalapeno, cheese and scallions. Pour into an 8×8 square baking pan coated with nonstick cooking spray.

Bake at 400ºF for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Makes 12 nice-sized pieces.

Ready for the calories? I am proud of myself on this one!

Calories per slice: 116, Fat: 1.6, Sodium: 131, Potassium: 32, Carbs: 21, Fiber: 1, Sugar: 3.3, Protein: 4.4

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