Low-Fat, Low-Calorie, Jalapeno Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons Sugar Twin (or other artificial sweetener)
• 1/4 teaspoon salt
• 1 cup soured skim milk (To make soured milk-put 1 TBSP lemon juice or vinegar in a measuring cup, then fill rest of the way )
• 1 teaspoon baking powder
• 1/2 cup crushed pineapple (drained)
• 1 egg, lightly beaten (or 2 egg whites)
• 1/4 cup jalapeno, drained and chopped

Directions

1. 1

   Preheat oven to 400°F; 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.