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Jalapeno Whole-Kernel Corn Bread Recipe
|Vegetable cooking spray||1 Tablespoon (Butter Flavored)|
|Vegetable oil||2 Teaspoon|
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Frozen whole-kernel corn||1 Cup (16 tbs), thawed and drained|
|Low fat buttermilk||1 Cup (16 tbs)|
|Non-fat sour cream||1⁄3 Cup (5.33 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Chopped seeded jalapeno||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 1882 Calories from Fat 646
% Daily Value*
Total Fat 71 g109.9%
Saturated Fat 14.9 g74.6%
Trans Fat 0 g
Cholesterol 449.8 mg
Sodium 2989.8 mg124.6%
Total Carbohydrates 271 g90.2%
Dietary Fiber 19.2 g76.8%
Sugars 32.9 g
Protein 47 g93.4%
Vitamin A 39.3% Vitamin C 44%
Calcium 92.2% Iron 72%
*Based on a 2000 Calorie diet
Coat a 9-inch cast iron skillet with cooking spray; add 2 teaspoons oil.
Place skillet in oven for 8 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Combine corn and next 6 ingredients in a bowl; stir well with a wire whisk.
Add to cornmeal mixture, stirring until dry ingredients are moistened.
Spoon into preheated skillet.
Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.