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Recipe Servings: 1 pan Prep Time: 45 minutes Description: Corn bread with whole pieces of corn, bits of jalapeno peppers, and Monterey Jack cheese. Allergens: Animal, Beet, Capsaicin/peppers, Cheese, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Nightshade, Sugar, Sugar cane, Wheat Ingredient List:

Qty	Name
1/3 cup	granulated sugar
1 tbsp	baking powder
1/2 tsp	salt
3 tbsp	jalapenos , pickled, chopped
2	eggs , large, lightly beaten
3 tbsp	vegetable oil
1 cup	monterey jack cheese , shredded
1 can (11 oz)	kernel corn , drained
1 cup	yellow cornmeal
1 cup	whole milk
1 cup	all-purpose flour

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Instructions: Preheat oven to 375F. Lightly grease an 8-inch square baking pan. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Combine milk, eggs, and oil in a medium bowl. Add to cornmeal mixture and stir until combined. Stir in cheese, corn, and jalapenos. Pour batter into the pan and bake for 30-35 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack. Serve warm.
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Miscellaneous: Created: April 2nd, 2008
Last Updated: June 17th, 2008
Source of Recipe: Newsletter
Filed Under: Appetizers, Dinner, Lunch




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