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1 cup flour
1 cup cornmeal
11/2 teaspoons baking powder
1/2 teaspoon salt
1 cup non-fat milk
2 tablespoons unsalted butter, melted
2 egg whites, lightly beaten
3 tablespoons pickled jalapeņo, chopped
2 tablespoons pickled jalapeņo juice
1. Preheat oven to 400 degrees F.
2. Combine flour, cornmeal, baking powder and salt in a large bowl and set aside.
3. In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeņo and jalapeņo juice.
4. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix.
5. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean.
6. Cut into triangles and serve immediately.
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