Jalapeño Cornbread

• Total Time: 55 mins
• Prep Time: 5 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 1 cup cornmeal
• 2 egg whites (equivalent to 2 eggs) or 2 Egg Beaters egg substitute , egg substitute (equivalent to 2 eggs)
• 1 (12 ounce) can creamed corn
• 1 cup grated fat-free cheddar cheese
• ½ teaspoon salt
• ¼ cup flour
• ½ cup fat-free buttermilk
• ½ cup Butter Buds or ½ cup i can't believe it not butter-flavored cooking spray
• 1 (14 ounce) can Rotel Tomatoes , drained
• 1 ½ teaspoons baking powder

Directions:

1. Beat "Egg Beaters" or egg whites, and add remaining ingredients, mixing well.
2. Pour into large cast iron skillet (or large baking dish) that has been sprayed with a nonfat cooking spray.
3. Bake at 350°F for 50-60 minutes.

Reviews

[gwynn]

The reason I'm givng this recipe 4 stars is because I didn't care for the rotel tomatoes in this but my DH just loved it. Thanks for sharing.

[Dreamgoddess]

Wow Mimi, this was some fantastic bread! I used the hot Rotel tomatoes since my family really like spicy foods. I served this with a good old southern meal of fried chicken and collards. We all enjoyed it. Thanks bunches for sharing the recipe!