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Weight Watchers Recipes |
Jalapeno Cornbread |
5 Points Per Serving |
vegetable cooking spray 2 cups yellow cornmeal 1 cup all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar 2 jalapeno peppers -- seeded and chopped 1 cup skim milk 6 egg whites 1/4 cup cider vinegar Preheat oven to 375º F. Lightly coat a 9-1/2 x 9-1/2 inch baking pan or 12-cup muffin pan with nonstick cooking spray. Mix the cornmeal, flour, baking powder, and sugar together in a large bowl. Add the peppers, milk, egg whites, and vinegar. Stir with a spoon until thoroughly mixed. Spoon the batter into the prepared pan. Bake 45 to 50 minutes or until the top of the cornbread is firm and light brown on the top. Cool in pan on wire rack. Per serving: 286 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g Protein; 57g Carbohydrate; 1mg Cholesterol; 118mg Sodium |