Jalapeno Cornbread - cooking recipe

Ingredients

1 c. cornmeal
2 tsp. baking powder
1/4 tsp. salt
2 large eggs
3 Tbsp. nonfat sour cream
1 (8 3/4 oz.) can pickled chopped jalapeno peppers, drained (5 Tbsp.)
1 1/2 tsp. vegetable oil

Preparation

Heat an 8-inch cast-iron skillet in a 400\u00b0 oven 5 minutes. Combine first 3 ingredients in a large bowl; make a well in center of mixture.
Set aside.
Combine eggs and next 3 ingredients, stirring until moistened.
Remove skillet and coat with cooking spray.
Pour batter into hot skillet.
Bake at 400\u00b0 for 20 minutes or until golden brown.
Yields 8 servings.
Contains 178 calories per serving (21% from fat).