INGREDIENTS

  • 1 3/4 cups flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 4 1/2 tablespoons chilled butter , cut into small pieces
  • 1/2 cup fresh corn kernels (about 1 ear)
  • 2 tablespoons finely chopped seeded jalapeno peppers
  • 1 cup fat-free buttermilk
  • cooking spray

DIRECTIONS

  1. Preheat oven to 400°.
  2. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
  3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  4. Stir in corn and pepper.
  5. Add buttermilk, stirring just until moist (dough will be slightly sticky).
  6. Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
  7. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
  8. Cut dough into 12 wedges, cutting into, but not through, dough.
  9. Bake for 25 minutes or until lightly browned.
  10. Cool on a wire rack.