Jalapeno Corn Bread

1 1/8 Cups Yellow Cornmeal
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Whole Wheat Flour
1 1/4 Cups Buttermilk
1 Egg, lightly beaten
2 Egg Whites, lightly beaten
2 Tablespoons diced Pickled Jalapenos, + 12 Whole Slices

Preheat oven to 450 degrees. Prepare an 8X8 inch-baking pan with non-stick cooking spray and dust with 2 Tablespoons of Cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs and chilies, and then stir into the dry ingredients. Pour batter into prepared baking pan and place in upper third of oven. Bake 5 minutes then add the 12 jalapeno slices. Return to oven and continue baking for another 10 minutes or until dough is firm in center. 

Serves: 12
Per Serving: 75 Calories; 1g Fat (10.3% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)