JALAPEÑO CHEESE CORN BREAD

• PREP TIME
  10 MINUTES
• COOKING TIME
  20 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  0 
  

INGREDIENTS

• 1 cup 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 oz.) shredded Monterey Jack cheese
• 1 can (11 oz.) whole kernel corn, drained
• 3 tablespoons chopped pickled jalapeños

INSTRUCTIONS

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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.