JALAPEÑO-AND-FRESH CORN CORN BREAD Need a great bread to make ahead? Bake and cool corn bread completely. Wrap tightly in plastic wrap and foil; freeze. Unwrap, thaw, and warm in a 250°F oven. 1/2 cup hot water 1/4 cup sun-dried tomato bits Cooking spray 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking soda 3/4 teaspoon salt 1 cup low-fat buttermilk 2 tablespoons vegetable oil 2 large egg whites, lightly beaten 2 large eggs, lightly beaten 1 cup fresh corn cut from cob (about 2 ears) 1/2 cup sliced green onions 3 tablespoons minced jalapeño pepper 1 garlic clove, minced

Preheat oven to 400°F.

Combine the hot water and sun-dried tomato bits in a bowl; cover and let stand 10 minutes. Drain and set aside.

Place a 9-inch cast-iron skillet coated with cooking spray in a 400°F oven for 10 minutes.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine the buttermilk, oil, egg whites, and egg. Add the sun-dried tomato bits, corn, green onions, jalapeño pepper, and minced garlic to the buttermilk mixture, and stir well. Add to flour mixture, stirring just until moist.

Spoon the batter into the hot pan. Bake at 400°F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack.

Makes 10 servings.

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