#4 - Jalapeno Corn Bread

I'm posting a little late today because I've had a busy birthday. :) This is a recipe I found on www.myrecipes.com and is another Cooking Light recipe. It was by special request of my husband and I'm so glad I found this recipe. It is SO yummy!!

YUM - 5 stars (see above)

EASE - 4 stars - a bit of chopping but otherwise pretty easy.

HEALTH - 5 stars - Yup, another Cooking Light recipe.

Jalapeño Corn Bread
Source: Cooking Light on www.myrecipes.com


Ingredients

* 1 teaspoon vegetable oil
* Cooking spray
* 1 1/4 cups all-purpose flour
* 1 1/4 cups yellow cornmeal
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 cup fat-free milk
* 1/2 cup chopped red bell pepper
* 1/2 cup minced seeded jalapeño pepper (about 6 large)
* 3 tablespoons butter or stick margarine, melted
* 2 tablespoons minced fresh cilantro
* 2 large eggs, lightly beaten
* 1 (7-ounce) can whole-kernel corn, drained

Preparation

Preheat oven to 425°.

Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.

Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.
Nutritional Information

Calories:
174 (25% from fat)
Fat:
4.9g (sat 2.3g,mono 1.5g,poly 0.7g)
Protein:
4.9g
Carbohydrate:
28.1g
Fiber:
1.4g
Cholesterol:
45mg
Iron:
1.8mg
Sodium:
416mg
Calcium:
105mg

Cooking Light, NOVEMBER 2000