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
Blue Ribbon Recipes, 490 Award Winning Recipes is the very
best of recipes from state fairs around the country. From
cakes and cookies and breads to jellys and main dishes this
one cookbook has it all and you can't go wrong with a recipe
that has been a winner in a state fair competition.
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