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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By funkbaby3
Crested Butte, CO
on October 30, 2010
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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.
By julie96789_11895548
honolulu, HI
on December 28, 2009
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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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