Jalapeno Corn Bread

• 4 Tbsp. finely chopped jalapeno chilies
• 1 c. blue corn meal
• 1 c. all-purpose flour
• 2 tsp. sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 c. buttermilk
• 2 cloves garlic, finely minced
• 1 c. finely chopped onions
• 4 egg whites, beaten
• 1 c. fat-free grated Cheddar or Mozzarella cheese
• 1 1/2 Tbsp. canola oil

1. Preheat oven to 425u0b0.
2. Combine all dry ingredients in large bowl.
3. Heat the buttermilk with the chilies, garlic and onions just until small bubbles form around the edges.
4. Remove from heat and let cool.
5. Combine egg whites, fat-free cheese, buttermilk and canola oil and blend well.
6. Add liquid ingredients to the dry ingredients and stir until smooth.
7. Pour into a 9-inch square pan sprayed with nonstick spray and bake for 40 to 50 minutes or until done.

jalapeno chilies, meal, flour, sugar, baking soda, baking powder, salt, buttermilk, garlic, onions, egg whites, mozzarella cheese, canola oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002563 (may not work)