3 tablespoons butter
1 cup yellow corn meal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 egg white
1 egg
1 cup low-fat milk
1 jalapeno, seeded and minced

Preheat the oven to 350. In a 9 inch or 10-inch iron skillet or a 9X9-inch pan, melt the butter in the oven, then remove the skillet or pan but leave the oven on.

In a large bowl, combine the corn meal, flour, sugar, baking powder and salt. In a medium bowl, beat the egg white and whole egg until they are foamy. Then beat in the milk, 2 TBS of the melted butter and the jalapeno. Stir the egg mixture into the corn-meal mixture until the ingredients are just combined, and pour the batter into the hot buttered skillet or pan. Place the skillet or pan into the hot oven and bake the bread for 20 to 25 minutes.

Serve the corn pone warm, cut into 8 wedges.