Honey-Jalapeno Corn Bread

Side Dishes, Snacks.

Honey-Jalapeno Corn Bread


Quantity Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1/2 cup honey
2 tablespoons butter or stick margarine, melted
2 jalapeno peppers, seeded and minced
1 large egg, lightly beaten
Cooking spray


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

Source: www.cookinglight.com