Jalapeño cornbread

Preparation time: 10 minutes
Baking time: 20 minutes

 

1 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 cup skim milk
2 tablespoons vegetable oil
1 egg, slightly beaten
3 tablespoons minced jalapeño pepper (about 3 small peppers)
Vegetable cooking spray

Preheat oven to 425°F. Combine flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; make a well in the center of the mixture. Combine milk, oil, and egg in a separate small bowl; mix well. Add egg mixture to dry ingredients, stirring just until moistened. Fold in minced jalapeño pepper. Coat an 8-inch square baking pan with cooking spray and spoon batter into pan. Bake 20 minutes. Cool 10 minutes in pan. Cut into 9 squares and serve.

Yield: 9 squares
Serving Size: 1 square

Nutrition Facts

Per Serving:
  Calories: 149
  Carbohydrate: 24 g
  Protein: 4 g
  Fat: 4 g
  Saturated fat: <1 g
  Sodium: 346 mg
  Fiber: 1 g
  Exchanges per serving: 1 1/2 starch, 1/2 fat
  Carbohydrate choices: 1 1/2

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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