Jalapeno Cheddar Cornbread
 

Makes 16 pieces

1 cup all-purpose flour

1 cup yellow cornmeal, preferably coarsely ground

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 large eggs

1 cup whole milk

1/4 cup canola oil

1 small jalapeno, finely chopped

1/2 cup corn kernels

1/2 cup sharp Cheddar cheese

1/4 cup fresh cilantro, finely chopped


1. Place rack in center of oven, and preheat to 425 degrees F. Coat a 9X9 inch square baking pan with cooking spray.

2. In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil. Beat with an electric mixer until just smooth, about 1 minute. Stir in jalapeno, corn, Cheddar, and cilantro.

3. Pour batter into the prepared pan. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.