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Jalapeño Cheese Corn Bread

Prep:
10 mins
Cooking:
20 mins
Cooling:
0 min
Yields:
9
This Jalapeño Cheese Corn Bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout make it a colorful and festive solution.

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 oz.) shredded Monterey Jack cheese
  • 1 can (11 oz.) whole kernel corn, drained
  • 3 tablespoons chopped pickled jalapeños

Directions

PREHEAT oven to 375º F. 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.

Nutritional Information

  • Serving Size
    1/9 of recipe
  • Calories 280
  • Calories from Fat 110

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 12g 18%
  • Saturated Fat 4g 20%
  • Cholesterol 65mg 21%
  • Sodium 480mg 20%
  • Carbohydrates 37g 12%
  • Dietary Fiber 2g 9%
  • Sugars 10g
  • Protein 9g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 8%