Jalapeno-Cheddar Cornbread

Name: Jalapeno-Cheddar Cornbread
Total time: 40 min
Yield: 18
Ingredients: 1 cup yellow cornmeal; 2 cups flour; 1 tablespoon baking powder; 1 tablespoon salt; 1/8 teaspoon white pepper; 2 eggs; 1/2 cup vegetable oil; 1/3 cup honey; 1/3 cup maple syrup; 2 cups skim milk; 4 jalapeno chiles seeded and diced *; 12 ounces corn drained; 1 cup cheddar cheese grated, reduced-fat

PORK

13Ingredients

40Minutes

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Ingredients

US|METRIC

18 SERVINGS

1 cup yellow cornmeal

2 cups flour

1 Tbsp. baking powder

1 Tbsp. salt

1/8 tsp. white pepper

2 eggs

1/2 cup vegetable oil

1/3 cup honey

1/3 cup maple syrup

2 cups skim milk

4 jalapeno chiles (seeded and diced *)

12 oz. corn (drained)

1 cup cheddar cheese (grated, reduced-fat)

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Directions

In large bowl, stir together cornmeal, flour, baking powder, salt and pepper. In medium bowl, whisk together all remaining ingredients; stir wet ingredients into dry ingredients just until blended. Pour batter into 13x9-inch baking pan that has been sprayed with nonstick cooking spray. Bake in a 400 degree F. oven for 20-25 minutes, until slightly browned.

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