Low-Fat, Low-Calorie, Jalapeno Cornbread

1. 1

   Preheat oven to 400u00b0F; grease an 8-inch square pan or glass dish.

2. 2

   Combine corn meal and soured milk in a small bowl and let sit for 5 minutes. Meanwhile, combine other dry ingredients in a larger bowl.

3. 3

   Add crushed pineapple and egg (or egg whites) to corn meal mixture. Mix until combined.

4. 4

   Add corn meal mixture to dry ingredients, mix until well combined.

5. 5

   Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again).

6. 6

   Pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown.

7. 7

   After cooked, slice into 9 slices and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.