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Wednesday, June 16, 2010

Jalapeno Cheddar Cornbread

I really like cornbread. A lot. The sweet kind. I know there is an unsweet kind, but I am not a fan. :) We have also built up more of a tolerance for hot and spicy since we've moved to Texas. Even Dave, who is not a spicy food person. Here's a recipe we like. I usually make a non-jalapeno version for the kiddos. Well, sometimes. Sometimes they just deal. LOL
Jalapeno Cheddar Corn Bread

1-1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1 cup skim milk
1/4 cup canola oil
3 TBSP egg substitute ( I used the All Whites brand which is obviously, all egg whites. LOL)
4 jalapenos, diced (seed them if you have milder tastes)
1/2 cup Kraft 2% cheddar cheese, shredded

Preheat oven to 400F. Spray an 8 or 9 inch pan with cooking spray. Put dry ingredients into a bowl. Mix the milk, egg substitute, and oil in a seperate bowl until well mixed. Add wet ingredients to dry ingredients. Add jalapeno and cheese to bowl. Mix until just blended. Pour batter into prepared pan. Bake 20-25 minutes until browned and tests done.I baked this in the Pampered Chef Square Baker. I cut this into small pieces and got around 16 pieces out of the pan. It turned out really moist and yummy.

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