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Quick Jalapeno Corn Bread

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: Meat Lovers

  • Cook Time

    25 min

  • Level

    Easy

  • Yield

    12 servings

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Times:

Prep
15 min
Inactive Prep
--
Cook
25 min
Total:
40 min
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Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup non-fat milk
  • 2 tablespoons unsalted butter, melted
  • 2 egg whites, lightly beaten
  • 3 tablespoons pickled jalapeno, chopped
  • 2 tablespoons pickled jalapeno juice

Directions

Preheat oven to 400 degrees F.

Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeno and jalapeno juice. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately.

Nutrition Facts

Nutritional Analysis
per serving
Calories
114
Fat
2.5 g
Saturated Fat
1 g
Carbohydrates
19 g
Fiber
1 g
Protein
4 g
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