"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for JALAPENO CORNBREAD, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandmother Maggie Simpson
Added: Sunday, February 18, 2007


1 cup yellow conrmeal
1/2 cup all-purpose flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1 Tablespoon baking soda
1 teaspoon salt
1/2 teaspoon ground black peper
1 cup buttermilk or soured milk
1/2 cup liquid egg substitue
1/3 cup nonfat sour cream
2 Tablespoons canola oil
1 jalapeno pepper, minced 9wear plastic
gloves when handing)
1/2 cup frozen corn kernels, thawed
2 oznces reduced-fat Cheddar cheese, diced

1. Preheat the oven to 400 degress F. Coat a 9" X
9" baking dish with cooking spray.
2. In a large abowl, whisk together ther conrmeal,
flour, sugar, baking powder, baking soda, salt,
and black peper. Make a well in the center.
3. In a small bowl, whisk together the buttermilk,
egg substitute, sour cream, oil, jalapeno
peper, corn, and cheese. Pour into the flour
mixture, and stir until just combined.
Do not overmix.
4. Pour the batter into the prepared baking dish.
Bake for 25 to 30 minutes, or until a cake
tester inserted in the center comes out clean.
let cool slightly in the pan on a rack. Serve
warm or at room temperature. Makes 12


Per piece: 131 cal, 5 g pro, 18 g carb, 4 g fat, 1 g sat, 4 mg chol, 1 g fiber, 340 mg sodium
Diet Exchanges: 0 fruit, 0 vegetable, O milk, 1/2 fat, 1 carb, 0 meat




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