Jalapeño Corn Bread

• 1 1/2 cups cornmeal
• 1 cup fat-free sour cream
• 1/4 cup chopped seeded jalapeno pepper
• 2 tablespoons vegetable oil
• 2 tablespoons dark molasses
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• 1 (14 3/4-ounce) can cream-style corn
• Cooking spray

1. Preheat oven to 400u0b0.
2. Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400u0b0 for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

cornmeal, sour cream, pepper, vegetable oil, dark molasses, baking powder, baking soda, salt, egg whites, egg, creamstyle, cooking spray

Taken from www.myrecipes.com/recipe/jalapeo-corn-bread-0 (may not work)