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Thursday, December 2, 2010

Mexican Cornbread

1 teaspoon vegetable oil
2 medium jalapeno peppers, seeded, deveined and finely chipped
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup minus 1 tablespoon all purpose flour
1 cup uncooked yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup drained cooked fresh or frozen corn kernels
1/2 cup low-fat milk
1/2 cup plain nonfat yogurt
1 egg white
  1. Preheat oven to 400.  Spray 8" square baking pan with nonstick cooking spray.
  2. In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper.  Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender.  Transfer to small bowl; cool to room temperature
  3. Meanwhile in medium bowl, combine flour, cornmeal, baking powder, salt and sugar.
  4. Add corn, milk, yogurt and egg white to onion mixture; stir to combine.  Add corn mixture to flour mixture; stir just until combined.  Transfer mixture to prepared baking pan; bake 30 minutes, until cornbread pulls away from sides of pan.  Transfer pan to wire rack to cool.
Makes 6 servings