Jalapeno Cornbread (Healthier!)

Ole! This festive cornbread is sure to tingle your tastebuds. Serve it with soups, stews, and chili. HINT: Frozen corn kernels do not need to be thawed before they are pulsed in the food processor.

• Ready In: 50 mins
• Serves: 9

Ingredients

• 1  small onion, finely chopped
• 1 1⁄4 cups cornmeal
• 1⁄2 cup unbleached flour or 1⁄2 cup all-purpose flour
• 1⁄4 cup whole wheat flour
• 2  tablespoons sugar
• 4  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 1⁄2 cups corn kernels
• 1  cup nonfat sour cream (8 oz.)
• 4  egg whites
• 2  tablespoons unsweetened applesauce
• 3⁄4 cup  shredded reduced-fat sharp cheddar cheese (3 oz.)
• 1 (4 ounce) can  diced  jalapenos or 1 (4 ounce) can green chili peppers, drained

Directions

1. Preheat oven to 400*. Lightly coat a 9x9" baking dish with nonstick spray.
2. Lightly coat a small skillet with nonstick spray and warm over medium-high heat. Add the onion and cook, stirring occassionally, for 5 minutes, or until soft. Set aside.
3. In a large bowl, stir together the cornmeal, unbleached or all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
4. In a food processor, pulse the corn until almost creamy but still lumpy (this will not work in a blender). Transfer to a bowl and whisk with the sour cream, egg whites, and applesauce. Pour into the flour mixture and stir just until moistened. Fold in the onion, cheese, and chile peppers.
5. Scrape the batter into the prepared baking dish. Bake for 30 minutes, or until the cornbread is golden brown. Cool for 5 minutes in the pan. Cut into 9 squares.