Jalapeno-and-fresh Corn Cornbread
| 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 | T | Sugar |
| 1 | t | Baking soda |
| 3/4 | t | Salt |
| 1 | c | Nonfat buttermilk |
| 2 | T | 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 | T | 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 igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Shock your mom – go to church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 11.6mg
Sodium: 227.9mg
Potassium: 129.5mg
Carbohydrates: 23.5g
Fiber: 2.7g
Sugar: 7.1g
Protein: 2.7g