Name: Jalapeno-And-Fresh Corn Cornbread
Ingredients: 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

One of the sorriest creatures in all the world is a preacher who does not pray, except in public. Even with the theology of Calvin, the illustrations of Spurgeon, and the searching applications of Edwards, if a pastor has not been alone with God in secret, he is a pitiful figure in the pulpit. Without secret prayer he is without unction, a lifeless shell. Though ministers may, as other true saints, fall into intervals of prayerlessness, he is no man of God in whom this condition prevails. He is a hypocrite who is all superstructure in plain view with no unseen foundation. Bright flowers without roots are plastic having no life.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		Breads	16	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #420 by [email protected] on Jan 28, 1997.

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