Jalapeño Cheese Corn Bread
10 mins. to Prepare
20 mins. Cooking Time
0 mins. Standing Time standing
30 mins. Total
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.
Amount Per Serving
|Calories from Fat||110|
|Total Fat 12g||18%|
|Saturated Fat 4g||20%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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This is a very flavorful cornbread. I cut down on the jalapeno a little because I thought that it might be too spicy. However, I think I am going to make it with the full recipe. It is a simple, delicious dish that goes well with just about anything!
I made some little adjustments like extra milk and oil instead of water,a cream style corn instead of the whole ones, garlic salt instead of regular and no sugar. This cornbread was the best I've ever tasted. It's now officially on the "FEEL GOOD" food list.We are definitely hooked.
This was a delicious cornbread. It was very moist, my family loved it. I omitted the sugar, as we do not like sweet cornbread.
this is great corn bread goes so well with chilli!
This cornbread is very moist and has a great taste. My family loves it. Will make again.
This is very good, I liked the jalapeno and the monterey jack cheese in it vs. the cheddar cheese and green chilies that I've always used int the recipe I always make. I will make this again.
I made this is mini muffin pans! What a treat in these bite sized delectables!!!!! very moist with a lot of texture-DELICIOUS!!!