Onion & Jalapeno Corn Bread
~ From the Anti-Inflammatory Foods For Health book

1/2 cu sun-dried tomatoes, chopped (optional)
1 med. size onion, chopped
1/4 cup omega-3-rich margarine (like Smart Balance)
1 cup cornmeal
1 cup all purpose flour
3 tbsps. sugar substitute
1 tbsp. baking powder
1/2 tsp. salt
2 egg whites
1 cup plus 1 12 tbsps. nonfat milk, divided
1 1/2 tbsps. canola oil
1 cup corn kernals
1 jalapeno pepper, seeded and finely chopped
1 cup plain, nonfat yogurt or buttermilk
Canola oil spray

***NOTE: We used an 8 x 8" square casserole dish
and got 9 servings.  We used 1 1/2 tbsps. of Splenda Sugar
Blend for the sugar substitute.  This is some of the best
cornbread I've ever eaten!


Preheat oven to 425 deg.  In a small bowl, combine sun-dried tomatoes
and 1 cup of water, and soak for 15 min.  Drain and set aside.

Saute onion in margarine.  Mix cornmeal, flour, sugar substitute, 
baking powder, and salt in a large mixing bowl.  In a separate bowl, whip
together egg whites, 1 1/2 tablespoons nonfat milk, and canola oil.
Add sauteed onion, margarine, and remaining milk.  Mix well, and blend
into the flour mixture.  Add corn, sun-dried tomatoes, jalapeno pepper, and
yogurt, and mix until just combined.  Pour into a casserole dish lightly
sprayed with canola oil.  

Bake 35 to 40 min., until a toothpick inserted into the center comes out
clean.  Cool for 10 min., remove from pan and serve.
Yield: 10 to 12 servings.  We got 9 pieces in the 8x8" pan.