Jalapeno Whole-Kernel Corn Bread Recipe
Ingredients
| Butter-flavored vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 cup frozen whole-kernel corn, thawed and drained | ||
| 1 cup low-fat buttermilk | ||
| 1/3 cup nonfat sour cream | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 1 tablespoon seeded, chopped jalapeno pepper | ||
| Vegetable oil | 1 Tablespoon | |
| 2 eggs, lightly beaten | ||
Directions
Preheat oven to 400°.
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.
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.
Chef
