Jalapeño Cornbread

1 tsp canola oil
1 cup all purpose flour
1 cup yellow cornmeal*
2 tsp sugar
1 Tbsp baking powder
2 tsp ground cumin
1 Tbsp salt
1&1/3 cup fat free or low fat buttermilk
1 large egg, beaten
2 egg whites
1 Tbsp Smart Balance Light, melted
1 11oz can whole kernel corn with peppers, drained and rinsed
**2 Tbsp finely chopped jalapeño pepper, seeded
*Self-rising cornmeal may be used instead of yellow plain. If using self-rising omit baking powder and salt.
**Use care when handling jalapeño peppers. Wear rubber gloves to prevent burning or irritation from skin contact.

Heat oven to 425°F. Coat a 10-inch cast iron skillet with canola oil. Place skillet in oven for 5-7 minutes. In mixing bowl, combine flour, cornmeal, sugar baking powder, cumin and salt; stir to blend. Add remaining ingredients, mixing just enough to moisten. Pour batter into prepared skillet. Bake at 425° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes and serve warm.
Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user LADYPHOENIX61.