JalapeÃ±o cornbread

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Ingredients

Preparation time:
10 minutesBaking 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

Directions

Yield:
9 squares

Serving size:
1 square

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.

Calories: 149 calories, Carbohydrates: 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: 1/2.