Jalapeno Buttermilk Corn Bread

• Vegetarian

• Produce

  • 1/4 cup Corn, fresh or frozen
  • 1/2 Jalapeno pepper

• Refrigerated

  • 1/4 cup Egg substitute

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Mayonnaise, reduced fat

• Baking & Spices

  • 1 cup Cornmeal, yellow
  • 3 tbsp Red pepper, sweet
  • 1 cup Self rising flour

• Oils & Vinegars

  • 3 tbsp Canola oil

• Dairy

  • 1 cup Buttermilk
  • 3 tbsp Cheddar cheese, reduced fat

Found on tasteofhome.com

Description

Ingredients

• 1 cup self-rising flour
• 1 cup yellow cornmeal
• 1 cup buttermilk
• 1/4 cup egg substitute
• 3 tablespoon canola oil, divided
• 2 tablespoons honey
• 1 tablespoon reduced-fat mayonnaise
• 1/4 cup fresh or frozen corn, thawed
• 3 tablespoons shredded reduced-fat cheddar cheese
• 3 tablespoons finely chopped sweet red pepper
• 1/2 to 1 jalapeno pepper, seeded and finely chopped
• 1 cup self-rising flour
• 1 cup yellow cornmeal
• 1 cup buttermilk
• 1/4 cup egg substitute
• 3 tablespoon canola oil, divided
• 2 tablespoons honey
• 1 tablespoon reduced-fat mayonnaise
• 1/4 cup fresh or frozen corn, thawed
• 3 tablespoons shredded reduced-fat cheddar cheese
• 3 tablespoons finely chopped sweet red pepper
• 1/2 to 1 jalapeno pepper, seeded and finely chopped

Directions

• Directions Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 8 servings. Editors Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Jalapeno Buttermilk Corn Bread in Taste of Home February/March 2014 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition