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| Jalapeno-And-Fresh Corn Cornbread Recipe |
Category: Breads
Rating:
N/A
Servings: 16
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Ingredients
1/2 cup hot water
1/4 cup sun-dried tomato bits
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoon sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoon vegetable oil
2 egg whites, lightly beaten
1 egg, lightly beaten
1 cup fresh corn cut from cob, (2 ears)
1/2 cup slicd green onions
3 tablespoon minced jalapeno pepper
1 clove garlic, minced
1 vegetable cooking spray
Cooking 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
Recipe by: Cooking Light, May/June 1993, page 146
breads
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