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| | Jalapeno Corn Bread 2
1 cup of cornmeal
2 teaspoons of baking powder
1/4 teaspoon of salt
2 large eggs
3 tablespoons of nonfat sour cream
one 8 3/4 ounce can of cream style corn
one 4.25 ounce jar of pickled chopped jalapeno peppers, drained (5 tablespoons)
1 1/2 teaspoons of vegetable oil
Vegetable cooking spray
Heat an 8 inch cast iron skillet in a 400ºF. oven for 5 minutes. Combine the first 3 ingredients in a large bowl; make a well in center of mixture. Set aside. Combine eggs and next 4 ingredients; add mixture to dry ingredients, stirring until moistened. |
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