Jalapeno-and-fresh corn cornbread

16 Servings

Ingredients

Quantity Ingredient
½ cup Hot water
¼ cup Sun-dried tomato bits
1 cup All-purpose flour
1 cup Yellow cornmeal
2 tablespoons Sugar
1 teaspoon Baking soda
¾ teaspoon Salt
1 cup Nonfat buttermilk
2 tablespoons Vegetable oil
2 Egg whites, lightly beaten
1 Egg, lightly beaten
1 cup Fresh corn cut from cob, (2 ears)
½ cup Slicd green onions
3 tablespoons Minced jalapeno pepper
1 Clove garlic, minced
Vegetable cooking spray

Directions

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 [2-¼-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@... on Jan 28, 1997.

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