1- 1/2 cups yellow cornmeal
1/2 cup whole wheat flour
1- 1/2 teaspoons baking soda
1 teaspoon salt
3 egg whites, lightly beaten
1- 1/2 cups buttermilk
3 tablespoons safflower oil (you could substitute any veggie oil, I assume)
1 or 2 jalapeno peppers, seeded and minced,to taste (see note below)
1/2 cup grated Cheddar or Monterey Jack cheese, optional
1/2 cup thawed frozen corn kernals
Preheat the oven to 400 degrees.
Combine the first 4 ingredients in a mixing bowl. In another bowl, combine the egg whites, buttermilk and oil. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together vigorously until smoothly blended. Stir in the jalapenos, optional cheese and corn kernels.
Oil a 9 x 9 inch baking pan and pour in the batter. Bake for 20-25 minutes or until the top just begins to turn golden and a knife inserted into the center tests clean. Allow the bread to cool in the pan. Cut into squares and serve while still warm.
NOTE: Whether using one jalapeno or two the result will be quite a spicy bread. You may want to wear rubber gloves while chopping them to prevent your skin from irritation or burning. If you'd like to make a milder version, substitute 2 -3 tablespoons canned finely chopped mild green chiles.
How funny! - I can't touch it with bare skin and I am 'sposed to eat it? ;~D
Wow.... and I thought I knew spicy food.