Jalapeno Cornbread

From my most recent issue of Cooking Light. Makes 9 pieces with each piece being about 110 calories. Will be having this with soup.

• Ready In: 25 mins
• Serves: 9

Ingredients

• 1⁄2 cup cornmeal
• 1⁄2 cup all-purpose flour
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon garlic powder
• 1  egg
• 1⁄2 cup  cream-style corn
• 1⁄4 cup  shredded reduced-fat cheddar cheese
• 1⁄4 cup 1% fat buttermilk
• 2  tablespoons  minced green onions
• 1  tablespoon butter or 1⁄2 cup margarine, melted
• 2  teaspoons  minced  jalapeno peppers

Directions

1. In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-quart. square baking dish coated with cooking spray.
2. Bake at 425°F for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.