Ingredients
2 cups yellow cornmeal, preferably stone-ground
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup sugar
2 teaspoons salt
3 medium jalapeno peppers
2 large eggs
1 tablespoon canola oil
2 cups low-fat buttermilk
3/4 cup canned pumpkin puree
3/4 cup fresh or frozen corn kernels, coarsely chopped
Nonstick vegetable-oil spray
Preparation
Heat oven to 425 degrees. Mix together dry ingredients. Seed and mince 2 jalapenos; mince the third, including the seeds.
Whisk together eggs, oil, buttermilk, pumpkin, corn, and jalapenos. Add to dry ingredients; whisk to combine.
Spray an 8-by-11-inch baking pan with vegetable-oil spray. Pour in batter; bake for 20 to 25 minutes, rotating pan once halfway through. Cool on a wire rack.
