Jalapeno Cheese Cornbread
By: Jennifer Drummond
Published: Saturday, November 12, 2011 - 7:07pm

Ingredients




1/2 cup All-purpose flour
1/2 Whole Wheat  Pastry Flour
1 cup Cornmeal
2 tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 Egg Whites
1 cup Skim Milk
2 Tbsp. Butter- Melted
1/4 Cup Chopped Scallions
1/4 Cup Cheddar Cheese or Mexican Lite Cheese- Grated
1 Jalapeno – diced and chopped small
1 Ear of Corn – Peeled off husk or use frozen corn thawed about 1/3 – 1/2 cup

Preparation

1 Preheat oven to 400 2 In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. 3 In another bowl, combine egg whites, milk and melted butter. 4 Stir wet ingredients into dry ingredients and stir until moistened and no more flour remains.  Fold in the corn, jalapeno, cheese and scallions.  Pour into a 8″ x  8″ square baking pan coated with nonstick cooking spray. 5 Bake at 400 for 15-20 minutes or until a toothpick inserted near the center comes out clean.   Serve warm. 6 Makes 12 nice size pieces 7 Calories per slice:  116,  Fat:  1.6,  Sodium:  131,  Potassium:32,  Carbs:  21,  Fiber: 1,  Sugar:  3.3,  Protein:  4.4

About

If you love Jalapeno and Cheese, your going to love this Cornbread.  It's healthy and quick to make.  Serve it as a side with Chili or any of your favorite dishes!