Recipe - Jalapeno-And-Fresh Corn Cornbread

One half cup Hot water
One fourth cup Sundried tomato bits
1 cup Allpurpose flour
1 cup Yellow cornmeal
2 tablespoon Sugar
1 teaspoon Baking soda
Three fourths teaspoon Salt
1 cup Nonfat buttermilk
2 tablespoon Vegetable oil
2 Egg whites, lightly beaten
1 Egg, lightly beaten
1 cup Fresh corn cut from cob, (2
ears)
One half cup Slicd green onions
3 tablespoon Minced jalapeno pepper
1 Clove garlic, minced
Vegetable cooking spray

Combine hot water and tomato bits in a bowl; cover and let stand 10
minutes. Drain and set aside.

Combine flour and next 4 ingredients in a large bowl; make a well in center
of mixture. Combine buttermilk and next 3 ingredients; stir well. Add
tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well.
Add to dry ingredients, stirring just until moistened.

Spoon batter into a 9inch square baking pan coated with cooking spray.
Bake at 375 deg for 30 minutes or until a wooden pick inserted in center
comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings
(serving size: 1 [21/4inch] square).

Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g
Carbohydrate; 12mg Cholesterol; 199mg Sodium

Recipe by: Cooking Light, May/June 1993, page 146

Posted to MCRecipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.