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Ingredientes
- 1 c. all-purpose flour
- 1 c. yellow cornmeal preferably stone-grnd
- 2 Tbsp. sugar
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 c. plain low-fat yogurt
- 1/2 c. lowfat milk
- 2 lrg Large eggs beaten
- 1/4 c. unsalted butter melted
- 1 c. fresh corn kernels or possibly thawed frzn
- 1 x jalapeno pepper seeded and chopped
Direcciones
- Sometimes, nothing rounds out a meal like a wedge of piping-warm cornbread. This is an especially heat-in-your-mouth recipe, thanks to the tenderizing effect of yogurt in baked goods.
- Position a rack in the center of the oven and preheat to 375 F.
- Lightly butter a 9-inch square baking pan.
- In a large bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to combine. Make a well in the center. In a small bowl, whisk the yogurt, lowfat milk, and Large eggs to combine. Pour into the well, add in the butter, and stir with a wooden spoon just till moistened and combined. Gently mix in the corn and jalapeno. Don't over-mix. Scrape into the prepared pan and smooth the top.
- Bake till a toothpick inserted in the center comes out clean, about 30 min. Serve warm, hot, or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 9 servings | |
| Calories 155 | |
| Calories from Fat 66 | 43% |
| Total Fat 7.44g | 9% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 334mg | 14% |
| Potassium 126mg | 4% |
| Total Carbs 17.87g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.32g | 4% |
| Protein 4.62g | 7% |
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