Jalapeno Cornbread

• 1 1/2 c. yellow cornmeal
• 1/2 c. whole wheat flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 3 egg whites, lightly beaten
• 1 1/2 c. buttermilk or Rice Dream plus 1 Tbsp. vinegar
• 3 Tbsp. oil
• 1 or 2 jalapeno peppers, seeded and minced to taste
• 1/2 c. grated Cheddar cheese (optional)
• 1/2 c. thawed frozen corn kernels

1. Preheat oven to 400u0b0.
2. Combine the first 4 ingredients in a mixing bowl.
3. In another bowl, combine the egg whites, buttermilk and oil.
4. Combine dry and wet ingredients together and stir together vigorously until smoothly blended.
5. Stir in the jalapenos, cheese and corn.
6. Pour in an oiled 9 x 9-inch pan. Bake for 20 to 25 minutes, or until the top just begins to turn golden and a knife inserted into the center tests done.

yellow cornmeal, whole wheat flour, baking soda, salt, egg whites, buttermilk, oil, jalapeno peppers, cheddar cheese, corn kernels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366946 (may not work)