Jalapeno-Cheddar Cornbread

Name: Jalapeno-Cheddar Cornbread
Total time: 2400 s
Yield: 18 servings
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 chilies seeded and diced *; 12 ounces corn drained; 1 cup cheddar cheese grated, reduced-fat

Pork

13Ingredients

230Calories

40Minutes

Ingredients

servings:

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 chilies (seeded and diced *)
12 ounces corn (drained)
1 cup cheddar cheese (grated, reduced-fat)

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Directions

1In 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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