• 1 cup yellow cornmeal
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1/8 teaspoon white pepper
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 2 cups skim milk
  • 4 jalapeno chiles, seeded and diced *
  • 1 12-oz can corn, drained
  • 1 cup Cheddar cheese, grated, reduced-fat

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 400 degree F. oven for 20-25 minutes, until slightly browned.

Serves 18
 
*use rubber gloves when handling hot peppers

Give your cornbread a new lease. Goes well with Spicy 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