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Jalapeño Cheese Corn Bread |
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| This bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout. |
ingredients |
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| 1 |
cup ALBERS® Yellow Corn Meal |
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| 1 |
cup all-purpose flour |
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| 1/3 |
cup granulated sugar |
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| 1 |
tablespoon baking powder |
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| 1/2 |
teaspoon salt |
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| 1 |
cup whole milk |
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| 2 |
large eggs lightly beaten |
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| 3 |
tablespoons vegetable oil |
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| 1 |
cup (4 oz.) shredded Monterey Jack cheese |
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| 1 |
can (11 oz.) whole kernel corn drained |
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| 3 |
tablespoons chopped pickled jalapeños |
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instructions |
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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recipe reviews
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| number of reviews: 89 |
read all reviews |
| Very Flavorful! |
| submit date: 03/2009 |
rating -  |
| reviewed by: NANCY CHAPMAN from Yorba Linda, CA |
| review: This is a very flavorful cornbread. I cut down on the jalapeno a little because I thought that it might be too spicy. However, I think I am going to make it with the full recipe. It is a simple, delicious dish that goes well with just about anything! |
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