Side Pannel
Jalapeno-And-Fresh Corn Cornbread
Jalapeno-And-Fresh Corn Cornbread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 1/2 c Hot water
- 1/4 c Sun-dried tomato bits
- 1 c All-purpose flour
- 1 c Yellow cornmeal
- 2 tb Sugar
- 1 ts Baking soda
- 3/4 ts Salt
- 1 c Nonfat buttermilk
- 2 tb Vegetable oil
- 2 Egg whites, lightly beaten
- 1 Egg, lightly beaten
- 1 c Fresh corn cut from cob, (2
- -ears)
- 1/2 c Slicd green onions
- 3 tb Minced jalapeno pepper
- 1 Clove garlic, minced
- Vegetable cooking spray
Directions
Combine hot water and tomato bits in a bowl; cover and let stand 10
minutes. Drain and set aside.
Combine flour and next 4 ingredients in a large bowl; make a well in center
of mixture. Combine buttermilk and next 3 ingredients; stir well. Add
tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon batter into a 9-inch square baking pan coated with cooking spray.
Bake at 375 deg for 30 minutes or until a wooden pick inserted in center
comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings
(serving size: 1 [2-1/4-inch] square).
Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g
Carbohydrate; 12mg Cholesterol; 199mg Sodium
minutes. Drain and set aside.
Combine flour and next 4 ingredients in a large bowl; make a well in center
of mixture. Combine buttermilk and next 3 ingredients; stir well. Add
tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon batter into a 9-inch square baking pan coated with cooking spray.
Bake at 375 deg for 30 minutes or until a wooden pick inserted in center
comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings
(serving size: 1 [2-1/4-inch] square).
Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g
Carbohydrate; 12mg Cholesterol; 199mg Sodium
Tweet