Jalapeno Cornbread

Jalapeno Cornbread

Ingredients:

1       - cup cornmeal
2       - teaspoons baking powder
1/4    - teaspoon salt
2       - large egg
3       - tablespoons non fat sour cream
1       - (8 3/4-ounce) can cream-style corn
1       - (4.25-ounce) jar pickled, chopped jalapeno peppers, drained (5 tablespoons)
1 1/2 - teaspoons vegetable oil
         - vegetable cooking spray


Procedure:

Step 1
- Heat an 8-inch cast-iron skillet in a 400 degrees oven for 5 minutes

Step 2
- Combine first 3 ingredients in a large bowl, make a well in center of mixture. Set aside.

Step 3
- Combine eggs and next 4 ingredients, add mixture to dry ingredients, stirring until moistened

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 160