1 cup yellow cornmeal
2 cups flour
1 tablespoon baking powder
1 tablespoon salt
1/8 teaspoon white pepper
1/2 cup vegetable oil
1/3 cup honey
1/3 cup maple syrup
2 cups skim milk
4 jalapeno peppers, seeded and diced (use rubber gloves when handling hot peppers)
1 12-oz. can corn, drained
1 cup grated reduced-fat cheddar cheese
In large bowl, stir together cornmeal, flour, baking powder, salt and pepper.
In medium bowl, whisk together all remaining ingredients; stir wet ingredients into dry ingredients just until blended.
Pour batter into 13x9-inch baking pan that has been sprayed with nonstick cooking spray.
Bake in a 400o F. oven for 20-25 minutes, until slightly browned.
Give your cornbread a new lease. Goes well with Spciy Pork Chili or Wild Rice and Pork Soup.
Calories 217 calories; Protein 5 grams; Fat 8 grams; Sodium 566 milligrams; Cholesterol 28 milligrams; Saturated Fat 2 grams; Carbohydrates 31 grams; Fiber 1 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com