| Jalapeño
Cheese Corn Bread
Ingredients:
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 1/3 c. granulated sugar
- 1 T. baking powder
- ½ t. salt
- 1 c. whole milk
- 2 large eggs, lightly beaten
- 3 T. vegetable oil
- 1 c. (4 oz.) shredded Monterey Jack cheese
- 1 can (11 oz.) whole kernel corn, drained
- 3 T. chopped pickled jalapeños
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Directions:
Preheat oven to 375º F. Lightly grease 8-inch square
baking pan. Combine cornmeal, flour,
sugar, baking powder and salt in large bowl.
Combine milk, eggs and oil in medium bowl. Add
to cornmeal mixture; stir just until combined. Stir
in cheese, corn and jalapeños. Pour batter into
prepared pan. Bake for 30 to 35 minutes or until
wooden pick inserted in center comes out clean.
Cool in pan on wire rack. Serve warm.
Source: VeryBestBaking.com
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