Cornbread with Cheese and Japs

By BClover

Calories: 280 Calories from Fat: 110 Total Fat: 12 g
Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 480 mg
Carbohydrates: 37 g Dietary Fiber: 2 g Sugars: 10 g
Protein: 9 g

Serving Size: 1/9 of recipe
Servings Per Recipe 9
Amount Per Serving
Calories 280
Calories from Fat 110
% Daily Value
Total Fat 12 g 18% Saturated Fat 4 g 20%
Cholesterol 65 mg 21% Sodium 480 mg 20%
Carbohydrates 37 g 12% Dietary Fiber 2 g 9%
Sugars 10 g 0% Protein 9 g 0%
Vitamin A 10% Vitamin C 15%
Calcium 20% Iron 8%

Ingredients

• Estimated Times
• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Servings: 9
• Ingredients
• 1 cup ALBERS® 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

Details

Servings 1

Preparation

Step 1

Directions
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.