This is a family favorite. The corn adds great texture and this bread is especially moist. Serve with a hot bowl of chili and you have a great meal!

Ingredients:

• 1 ¼ cups cornmeal
• 1 cup sour cream
• 1 ¼ cup seeded jalapeno pepper (optional)
• 2 tbs vegetable oil (grapeseed)
• 2 tbs dark molasses
• ¾ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 2 large egg whites, lightly beaten
• 1 14 oz can sweet corn, drained
• ½ cup milk
• 1 tsp corn starch
• ¼ cup sugar

Directions:

• Preheat oven to 450
• Combine all ingredients except cooking spray in large bowl. (For a bread with less whole corn, mash the corn with a fork.)
• Pour mixture into 9 inch cast iron skillet (or brownie pan) coated with cooking spray
• Bake at 400 degrees 40 minutes or until wooden toothpick comes out clean.
• Cool pan 10 min on wire rack. This cornbread needs to be refrigerated