Jalapeno Cheese Corn Bread

by admin on March 11, 2010

1 cup Yellow Corn Meal
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup all-purpose flour
1 can (11 oz.) whole kernel corn, drained
1/3 cup granulated sugar
3 tablespoons chopped pickled jalapenos
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal 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.

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