Jalapeno chilies added to a simple corn bread give Southwestern flavor.

South-of-the-border microwave corn bread

Total time: 22 minutes
Makes: 6 servings

Ingredients

1 cup each: flour, cornmeal
1/4 cup sugar
1 1/2 Tbsps. baking powder
3 jalapeno chilies, finely chopped
1 egg, slightly beaten
1 can (8 ounces) corn, drained
1 cup buttermilk

1. Combine the flour, cornmeal, sugar and baking powder in a medium bowl. Stir in the chilies, egg, corn and buttermilk until well mixed.

2. Carefully pour the batter into an 8-inch-diameter microwave-safe baking dish. Microwave on high until corn bread loosens from side of dish, 7-9 minutes. (The top may appear slightly moist in center.) Remove from microwave; let stand 10 minutes before slicing.

Nutrition information: Per serving: 257 calories, 6% of calories from fat, 2 g fat, 1 g saturated fat, 37 mg cholesterol, 53 g carbohydrates, 7 g protein, 442 mg sodium, 3 g fiber.