This bread is studded with plenty of goodies:
whole pieces of corn, bits of jalapeño pepper and melted
Monterey Jack cheese throughout.
Jalapeno
Cheese Corn Bread
- 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.
Estimated Times:
Preparation Time: 10 mins
Cooking Time: 20 mins
Nutritional Information
Per Serving: 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.
