Quick Jalapeno Corn Bread

Recipe courtesy Kathleen Daelemans

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Rated 3 stars out of 5
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  • Read 2 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
12 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 2 reviews

  • on October 30, 2010

    Flag

    I would add a bit of sugar to the recipe and more moisture (milk and/or butter. The jalapenos were nice and the recipe was fast and easy, but a little flavorless and dry. They were perfect for my cornbread stuffing though, but alone, not so much.

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  • on December 28, 2009

    Flag

    I made this recently and I have to say I was not a big fan of it. Surprisingly my 8 yr old son liked it. I think if it was a sweet corn bread w/ jalepenos it would be tastier. The only thikg I changed was I only added 2 tbsp of jalepenos instead of 3 tbsp It wasn't spicy, it was just flavorless. I think it would have tasted worse if I added 3 tbsp.

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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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