Jalapeño Cheese Corn Bread
This bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout.
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 whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 ounces) shredded Monterey Jack cheese
1 (11-ounce) can whole kernel corn, drained
3 tablespoons chopped pickled jalapeños
- Preheat oven to 375°F (190°C). 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.
Makes 9 servings.
Nutritional Information Per Serving (1/9 of recipe): Calories: 280 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 480 mg Carbohydrates: 37 g Dietary Fiber: 2 g Sugars: 10 g Protein: 9 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.