Jalapeno Cheese Cornbread


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


Preheat oven to 400
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt.
In another bowl, combine egg whites, milk and melted butter.
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.
Bake at 400 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Makes 12 nice size pieces
Calories per slice: 116, Fat: 1.6, Sodium: 131, Potassium:32, Carbs: 21, Fiber: 1, Sugar: 3.3, Protein: 4.4


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!


Saturday, November 12, 2011 - 7:07pm

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