Spicy Jalapeño Corn Bread - (Cooking Light)
1 1/4 cups stone-ground cornmeal
1 cup fresh corn kernels (about 2 ears)
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
2 tablespoons minced pickled jalapeño peppers
1 1/2 tablespoons butter, melted
1 1/2 tablespoons honey
1 tablespoon canola oil
2 large eggs, lightly beaten
1. Preheat oven to 375°.
2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated (I used a 9 inch pie plate).
3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.
Nutritional Information: Calories: 138 (33% from fat), Fat: 5.1g (sat 1.9g,mono 1.4g,poly 0.6g)
Protein: 4.7g, Carbohydrate: 19.5g, Fiber: 2.9g, Cholesterol: 43mg, Iron: 0.8mg, Sodium: 263mg, Calcium: 68mg,