* Exported from MasterCook *
Bread, Jalapeno Cheddar Corn
Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
olive oil spray
1 cup whole wheat flour -- or white whole wheat flour
1 cup fine ground jellow cornmeal -- whole grain
3/4 cup evaporated cane juice -- organic
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 egg
3/4 cup lowfat 1% milk -- or 2%
3/4 cup seeded diced jalepeno peppers -- to 1C
1/2 Cup corn kernels -- fresh or frozen, thawed if frozen
1/4 cup shredded or lowfat cheddar cheese -- plus
additional for garnish
Preheat oven to 350F. Mist a 9x5" loaf pan with cooking spray.
In a lg bowl, whisk flour, cornmeal, cane juice, baking powder,
baking soda and salt. Form a well in center of mixture.
In a med bowl whisk egg and milk. Pour into well of flour
mixture. With a rubber spatula, fold milk mixture into flour
mixture. Fold in jalapeno, corn and 1/4c cheddar until just
combined. NOTE: Batter should be lumpy, do not over-mix.
Spoon butter into pan, smoothing surface. Sprinkle with additional
chddar (if using). Bake until lightly browned and a toothpick comes
out clean when inserted incenter of loaf, 50 to 55 min. Let cool i
pan for 5 min. Run a knife around edge of pan to loosen, invert pan
and transfer to a wire rack to cool completely.
Makes 1 loaf (About 16 slices)
Serving Size (Approx 1/2" slice)
To Freeze: Tightly wrap cooled loaf in plastic wrap and place in a
freezer bag. Seal bag, squeezing out excess air. Bread will keep
frozen for up to 3 months.
Source:
"Clean Eating, Jan/Feb 2014"
Start to Finish Time:
"1:00"
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PerServing (excluding unknown items): 116 Calories; 1g Fat (6.6%
calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber;
14mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.