Jalapeno Corn Bread	Printer Friendly version
11 ounces corn muffin mix 1 cup corn 1 cup skim milk 1/2 cup onions, chopped 1 jalapeno pepper, chopped
Preheat oven to 350 degrees. Combine the muffin mix, corn, milk, onion, and pepper in a mixing bowl. Spoon into a 9 inch square pan. Bake at 350 degrees for 25 minutes until a toothpick tests clean. Cut into 12 (3X2") pieces.
Servings: 12

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 130 calories; 3g fat (23.2% calories from fat); 3g protein; 22g carbohydrate; 2g dietary fiber; trace Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	130 23.2% 67.6% 9.2% 3g 1g 2g trace trace 22g 2g 3g 301g 111g 42mg 1mg trace 2mg 110IU 19 1/2RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.1mg .1mcg .1mg .1mg 12mcg 1mg 0mg 0 0.0% 0 0 0 0 0 1/2 1