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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.
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Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||110|
|Total Fat 12g||18%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 37g||12%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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