Jalapeño Corn Bread
For a richer cornbread, you can add 6 ounces of shredded Monterey jack cheese when stirring in the buttermilk.
  • 1 cup flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1/2 cup grated onion
  • 2 pickled jalapeño peppers, seeded and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 egg whites

1. Preheat oven to 400°F. Lightly grease 8-inch-square metal baking pan; set aside.

2. In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In small bowl, stir together buttermilk, onion, jalapeño, oil, and egg whites. Make a well in center of cornmeal mixture, pour in buttermilk mixture, and stir until just moistened.

3. Spoon batter into prepared pan and bake 20 minutes, or until corn bread is lightly golden. Transfer to a wire rack to cool slightly. Cut corn bread into squares and serve warm.

Nutritional Information
Per serving: 188 calories, 4.2g total fat, 0.7g saturated fat, 2.7g monounsaturated fat, 0.5g polyunsaturated fat, 1.9g dietary fiber, 6g protein, 32g carbohydrate, 1mg cholesterol, 369mg sodium.
Good source of: riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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