Jalapeno Corn Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.9
  • Total Fat: 10.5 g
  • Cholesterol: 30.7 mg
  • Sodium: 211.0 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Jalapeno Corn Bread calories by ingredient


Nice twist on an old favorite Nice twist on an old favorite
Number of Servings: 12


    2 cups fried sweet corn - cob tastes best when grilled but frozen works too.
    3 jalapeno peppers (can use canned too)
    1cup corn meal
    1 1/2 cups skim milk
    1 cup heavy whipping cream
    3 eggs, separated
    2 cups shredded cheddar cheese
    Light butter
    Salt & Pepper to taste


Grill corn until tender - can substitute frozen for ears of corn - fry in 1 tbsp butter until hot, soft, & brown. Add chopped jalapenos. Set aside to cool. Bring milk, cream, salt & pepper to boil - if you prefer you can add a couple of tablespoons of splenda to the milk - entirely up to you. Whisk in 1 cup of corn meal until thickened. Allow to cool.

Whisk egg whites until stiff peaks form.

Mix all other cooked ingredients together. Fold in stiff egg whites. Pour into souffle` type dish (buttered, of course). Bake at 375 for 45 minutes until fluffy and brown.

Great with everything and if you don't want it spicy or want it spicier - add more peppers!

Number of Servings: 12

Recipe submitted by SparkPeople user ANITAKHOWARD.