Jalapeno Corn Bread

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* Exported from MasterCook *

 

Jalapeno Corn Bread

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 16

Serving Size : 9 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups yellow cornmeal

1/2 cup whole wheat flour

1 1/2 teaspoons baking soda

1 teaspoon salt

3 egg whites -- lightly beaten

2 cups plain low-fat yogurt

3 tablespoons honey

1 jalapeno peppers -- (1 to 2)

seeded and minced -- to taste

(see Note)

1/2 cup grated reduced-fat cheddar or Monterey -- optional

Jack cheese

1/2 cup thawed frozen corn kernels

 

Makes 1 9-inch pan loaf, 9 servings

 

A rich-tasting, nonfat bread, almost as moist as a spoonbread. As this

bakes, prepare the Baked Spanish Eggs (see separate recipe). Then turn

down the oven, and while the cornbread cools, bake the eggs.

 

Preheat the oven to 400 degrees.

 

Combine the first 4 ingredients in a mixing bowl. In another bowl, combine

the egg whites, yogurt, and honey. Make a well in the center of the dry

ingredients and pour in the wet mixture. Stir together vigorously until

smoothly blended. Stir in the jalapenos, optional cheese, and corn

kernels. Oil a 9- by 9-inch baking pan and pour in the batter. Bake for

20 to 25 minutes, or until the top just begins to turn golden and a knife

inserted into the center tests clean. Allow the bread to cool in the

pan. Cut into squares and serve while still warm.

 

Note: Whether using 1 jalapeno or 2, the result will be quite a spicy

bread. You may want to wear rubber gloves while chopping them to protect

your skin from irritation. For a milder version, substitute a 4-ounce can

of chopped mild green chiles.

 

Calories: 172 , Carbohydrate: 34 g, Total fat: 0 g, Cholesterol: 1 g,

Protein: 8 g, Sodium: 353 mg

 

 

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