Jalapeño Cheese Corn Bread

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.

Jalapeño Cheese Corn Bread
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    0

Ingredients

  • 1 cup 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

Instructions

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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

% Daily Value *

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

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

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