Jalapeño Cornbread

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 4.4 g
  • Cholesterol: 37.6 mg
  • Sodium: 798.5 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.8 g

View full nutritional breakdown of Jalapeño Cornbread calories by ingredient
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This makes an excellent compliment to cabbabe or rice and bean dishes This makes an excellent compliment to cabbabe or rice and bean dishes
Number of Servings: 6


    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.

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