Jalapeno And Cheese Cornbread

• 1/2 cups All-purpose Flour
• 1/2 cups Whole Wheat Pastry Flour
• 1 cup Cornmeal
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 whole Egg Whites
• 1 cup Non-fat Milk
• 2 Tablespoons Butter, Melted
• 1 ear Corn, Shucked And Kernels Cut Off The Cob
• 1 whole Jalapeno, Finely Diced
• 1/4 cups Cheddar Cheese, Grated
• 1/4 cups Scallions

1. Preheat oven to 400u0b0F.
2. In a bowl, combine the flours, cornmeal, sugar, baking powder and salt.
3. In another bowl, combine egg whites, milk and melted butter.
4. Stir wet ingredients into dry ingredients and stir until moistened and no more flour remains. Fold in the corn, jalapeno, cheese and scallions. Pour into an 8x8 square baking pan coated with nonstick cooking spray.
5. Bake at 400u0b0F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
6. Makes 12 nice-sized pieces.
7. Ready for the calories? I am proud of myself on this one!
8. Calories per slice: 116, Fat: 1.6, Sodium: 131, Potassium: 32, Carbs: 21, Fiber: 1, Sugar: 3.3, Protein: 4.4

allpurpose, whole wheat pastry flour, cornmeal, sugar, baking powder, salt, egg whites, milk, butter, kernels, ubc, ubc

Taken from tastykitchen.com/recipes/breads/jalapeno-and-cheese-cornbread/ (may not work)