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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F; grease an 8-inch square pan or glass dish. | 2. Combine corn meal and soured milk in a small bowl and let sit for 5 minutes. Meanwhile, combine other dry ingredients in a larger bowl. | 3. Add crushed pineapple and egg (or egg whites) to corn meal mixture. Mix until combined. | 4. Add corn meal mixture to dry ingredients, mix until well combined. | 5. Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again). | 6. Pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown. | 7. After cooked, slice into 9 slices and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
flour	1	cup		578.28	126.6054	9.401	2.2436
sugar twin	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
milk	1	cup	soured skim soured	552.0	13.296	5.496	57.216
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
pineapple	1/2	cup	crushed drained	41.25	10.824000000000002	0.4455	0.099
egg	1		beaten	71.5	0.36	6.28	4.755
jalapeno	1/4	cup	drained chopped	6.525	1.4625	0.2048	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.