|1 cup||all-purpose flour|
|1 cup||yellow cornmeal|
|1 tablespoon||baking powder|
|1 teaspoon||baking soda|
|3/4 cup||low-fat buttermilk|
|2 tablespoons||butter or stick margarine, melted|
|2||jalapeno peppers, seeded and minced|
|1||large egg, lightly beaten|
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean.
Yield: 12 servings
CALORIES 156 (17% from fat); FAT 2.9g (sat 0.7g,mono 1.1g,poly 0.8g); PROTEIN 3.3g; CHOLESTEROL 18mg; CALCIUM 93mg; SODIUM 239mg; FIBER 0.9g; IRON 1.2mg; CARBOHYDRATE 29.8g