Jalapeno Basil Cornbread

• 1-1/2 cup Buttermilk
• 4 Egg Whites
• 1/2 cups Fresh Basil, Chopped
• 2 cups Cornmeal
• 1 cup Flour
• 1/2 cups Sugar
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 4 Tablespoons Butter, Cubed
• 12 ounces, weight Frozen Corn, Defrosted
• 1 Jalapeno Pepper, Chopped

1. Preheat oven to 400u0b0F. Coat a 9-inch pie plate with cooking spray. In a large bowl, combine the buttermilk, egg whites and basil; whisk.
2. To the bowl of a food processor, add the cornmeal, flour, sugar, baking powder and salt. Process until combined. Add the cubed butter and process until it forms a coarse meal. Add the corn and process until just combined, being careful to not completely chop all of the corn.
3. Add the contents of the food processor to the buttermilk mixture. Stir with a spatula to combine. Add the chopped pepper and stir until distributed.
4. Pour into the prepared pie plate. Bake 40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.

buttermilk, egg whites, fresh basil, cornmeal, flour, sugar, baking powder, salt, butter, pepper

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