Southwestern Jalapeno Cornbread

Serves 10
1/10th of total recipe
153.21 Calories per serving
Fat per serving: 1.73 g

Ingredients

1 1/3 cup - CORNMEAL, YELLOW, self-rising
2/3 cup - WHEAT FLOUR
1 tbsp - SUGAR, GRANULATED
2 tsp - BAKING POWDER, LOW SALT
1/2 tsp - SALT, TABLE
4 egg whites (large)
1 1/2 cup - BUTTERMILK, CULTURED, LOWFAT
2 tbsp - CANOLA OIL
1 1/2 cup - CORN, WHITE, BOILED, NO SALT, sweet, frozen
1/4 cup - JALAPENO, RAW, sliced

Directions

1) Preheat oven to 425 degrees.
2) Spray a 16" x 9" inch cake pan with vegetable pan spray.
3) Sift together the dry ingredients - cornmeal, flour, baking powder, and salt.
4) Beat the buttermilk, oil, and egg whites together, then add the sifted dry ingredients.
5) Add corn and jalapeno to the mixture.
6) Pour into the prepared baking pan and bake the batter for 10 to 12 minutes.

Note: You'll know it's done when a wooden toothpick comes out clean from the center of the cornbread mixture.

Calories: 153.21 cal
Total Fat: 1.73 g