Low-fat, Low-calorie, Jalapeno Cornbread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons sugar twin (or other artificial sweetener)
• 1/4 teaspoon salt
• 1 cup soured skim milk (to make soured milk-put 1 tbsp lemon juice or vinegar in a measuring cup, then fill rest of the way )
• 1 teaspoon baking powder
• 1/2 cup crushed pineapple (drained)
• 1 egg, lightly beaten (or 2 egg whites)
• 1/4 cup jalapeno, drained and chopped

Recipe

• 1 preheat oven to 400°f; grease an 8-inch square pan or glass dish.
• 2 combine corn meal and soured milk in a small bowl and let sit for 5 minutes. meanwhile, combine other dry ingredients in a larger bowl.
• 3 add crushed pineapple and egg (or egg whites) to corn meal mixture. mix until combined.
• 4 add corn meal mixture to dry ingredients, mix until well combined.
• 5 add jalapenos and fold into mixture. (if it seems to thick, add a quick splash more milk and mix again).
• 6 pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown.
• 7 after cooked, slice into 9 slices and enjoy.