Friday, November 11, 2011

Cheddar-Jalapeño Corn Bread

See that half eaten dish of cornbread in the background? Yeah, this cornbread is that good. Don't be surprised if you eat half a dish in one night too. We had this last night to go along with a big bowl of spicy chili, but I think I could have skipped the chili and just eaten this cornbread. Super moist, slightly spicy, and full of cheddar was impossible to stop at just one piece (or even two). I know it is easy to grab a boxed mix but this was so much lighter and took barely any extra time.  

Cheddar- Jalapeño Corn Bread
Serving size: 8 x 8

1 1/4 cup all-purpose flour
3/4 cup yellow corn meal
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup low-fat milk
1/4 cup vegetable or canola oil
1 large egg, lightly beaten
2-3 jalapeños, seeded and finely chopped
1 cup grated cheddar cheese (I used Cabot white cheddar)

Preheat the oven to 400°. Butter an 8 x 8 glass baking dish. Set aside. In a large bowl, whisk the flour, corn meal, sugar, baking powder, and salt together. Create a well in the center of the dry ingredients. Add the milk, oil, and egg into the well. Stir the wet ingredients into the dry just until combined. Do not over mix. Fold in the jalapeños and cheddar cheese. 

Pour the mixture into the prepared baking dish. Bake for 25-30 minutes or until the edges are light golden brown and a toothpick inserted into the center comes out clean. Allow to cool for at least 5 minutes before serving. 

Source: adapted from Quaker

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