Spicy Jalapeño Corn Bread

Corn bread is a classic side for chili. This dish provides ample servings; seal extra portions in plastic wrap, and store at room temperature for up to one day.

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• Cooking spray
• 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

Preparation

1. Preheat oven to 375°.

2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.

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