Jalapeno Corn Bread

A lighter version of Jalapeno Corn Bread. The higher calorie and fat version that I've made tasted better, but it wasn't bad. The light version doesn't have as much flavor and the taste is very mild. The recipe is really easy and quick to make and goes great with chili.

Prep: 15 minutes

Cook: 15 minutes

Yield: 9 servings

• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/2 cup cream-style corn
• 1/4 cup egg substitute
• 1/4 cup reduced-fat cheddar cheese
• 1/4 cup fat-free milk
• 2 tablespoons chopped green onion
• 1 tablespoon butter, melted
• 2 teaspoons chopped seeded jalapeno pepper

1. In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheddar cheese, milk, green onion, butter and jalapeno. Stir into dry ingredients just until moistened.
2. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425 for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Nutrition: (1 square) 94 calories, 2 g fat, 5 mg cholesterol, 261 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein.