Jalapeno-And-Fresh Corn Cornbread

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2 Egg whites, lightly beaten
1 c All-purpose flour
1 c Nonfat buttermilk
2 tb Vegetable oil
1/4 c Sun-dried tomato bits
3 tb Minced jalapeno pepper
3/4 ts Salt
1 ts Baking soda
1 Egg, lightly beaten
1 c Yellow cornmeal
1 Garlic; minced
2 tb Sugar
1 c Fresh corn cut from cob, (2
1/2 c Slicd green onions
1/2 c Hot water
Vegetable cooking spray

Original recipe makes 16 Servings



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 igor@digex.net on Jan 28, 1997.

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