Jalapeno-And-Fresh Corn Cornbread
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Yield: 16 Servings Ready in 1 hours
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|2 Egg whites, lightly beaten|
|1 cAll-purpose flour|
|1 cNonfat buttermilk|
|2 tbVegetable oil|
|1/4 cSun-dried tomato bits|
|3 tbMinced jalapeno pepper|
|1 tsBaking soda|
|1 Egg, lightly beaten|
|1 cYellow cornmeal|
|1 Garlic; minced|
|1 cFresh corn cut from cob, (2|
|1/2 cSlicd green onions|
|1/2 cHot water|
|Vegetable cooking spray|
Jalapeno-And-Fresh Corn Cornbread Preparation
Combine hot water and tomato bits in a bowl; cover and let stand 10 minutes. Drain and set aside. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 375 deg for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings (serving size: 1 [2-1/4-inch] square). Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g Carbohydrate; 12mg Cholesterol; 199mg Sodium Recipe by: Cooking Light, May/June 1993, page 146 Posted to MC-Recipe Digest V1 #420 by email@example.com on Jan 28, 1997.
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