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Honey-Jalapeno Corn Bread

Recipe Introduction


Source: Cooking Light/Jul-Aug/99





List of 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 margarine, melted
  
• 2 jalapeno peppers, seeded and minced
  
• 1 large egg, lightly beaten
  
• cooking spray
  






Instructions



1. Preheat oven to 425 degrees.
   
   
2. 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" square baking dish coated with cooking spray. Bake for 18 minutes or until a wooden pick comes out clean.
   
   
3. Servings: 12
   
   
4. 156 cal, 2.9g fat, 3.3g pro, 29.8g carb, 0.9g fiber, 18mg chol, 239mg sod