Jalapeño Double Corn Bread

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup low-fat buttermilk (1%)
• 2 tablespoons butter, melted
• 2 large eggs, beaten
• 1 cup frozen whole-kernel corn, thawed
• 2 jalapeno peppers, seeded and finely chopped
• Butter-flavored cooking spray

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 5 ingredients in a bowl. Combine buttermilk, butter, and eggs. Stir into flour mixture. Fold in corn and pepper. Spread into a 9-inch square baking pan coated with cooking spray. Bake at 400u0b0 for 23 minutes or until golden brown.

flour, yellow cornmeal, sugar, baking powder, baking soda, salt, lowfat buttermilk, butter, eggs, corn, peppers, butter

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