Jalapeno Cornbread

kxbrown27

Alright, first things first. Get out that cast iron skillet, because if you make this in a glass dish you aren't making cornbread, you're making corn cake. And nobody wants corn cake.

Get that oven to 400 degrees.

Grab yourself two bowls. These can be glass, that's cool.

In one bowl mix this stuff up:

1 cup lowfat milk
1 4oz can of diced jalapenos
1 egg
2 tablespoon vegetable oil

Fill the other bowl with the dry stuff:

1 cup all purpose flour (not the self rising bread stuff)
1 cup yellow corn meal
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon chili powder

Now mix the wet and dry together. Don't get too crazy and try to smooth out the lumps. Just make sure all the dry ingredients are incorporated.

Pour that delicious mixture into your cast iron skillet and pop it in the oven for about 25 minutes. Your oven may vary. Do the toothpick test and if it comes out clean, let it cool for about 5 minutes and cut into 8 pieces. Eat and put a smile on your face.

Per serving:

Calories 159
Carbs 26
Fat 5
Protein 5

Sarahb29

This sounds so dreamy

jgnatca

I like your conversational instructions.