Description
A recipe for Jalapeño Cheese Corn Bread

Ingredients

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

Preparation
PREHEAT oven to 375°F. Lightly grease 8-inch-square baking pan; set aside.

COMBINE corn meal, flour, sugar, baking powder and salt in large mixing 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 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

Nutrition
no information available

Serves
no information available

Variations
no information available