Recipe courtesy of Kathleen Daelemans
Quick Jalapeno Corn Bread
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 114 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.