Jalapeño cornbread

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Preparation time:
10 minutes
Baking time:
20 minutes


9 squares

Serving size:
1 square

Preheat oven to 425°F. Combine flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; make a well in the center of the mixture. Combine milk, oil, and egg in a separate small bowl; mix well. Add egg mixture to dry ingredients, stirring just until moistened. Fold in minced jalapeño pepper. Coat an 8-inch square baking pan with cooking spray and spoon batter into pan. Bake 20 minutes. Cool 10 minutes in pan. Cut into 9 squares and serve.

Nutrition Information:

Calories: 149 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 346 mg, Fiber: 1 g

Exchanges per serving: 1 1/2 starch, 1/2 fat. Carbohydrate choices: 1/2.

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.




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