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Jalapeño Cheese Corn Bread

Jalapeño Cheese Corn BreadThis bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 375°F (190°C). Lightly grease 8-inch-square baking pan.
  2. 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.
  3. 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, used with permission.