Honey-Jalapeno Corn Bread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- 1/2 cup honey
- 2 tablespoons butter or stick margarine, melted
- 2 jalapeno peppers, seeded and minced
- 1 large egg, lightly beaten
- Cooking spray
- Preheat oven to 425u0b0.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425u0b0 for 18 minutes or until a wooden pick inserted in center comes out clean.
flour, yellow cornmeal, baking powder, baking soda, salt, lowfat buttermilk, honey, butter, peppers, egg, cooking spray
Taken from www.myrecipes.com/recipe/honey-jalapeno-corn-bread (may not work)