Jen’s Jalapeno Corn Bread

By Cooky

Ingredients

• 1 c canned or frozen white or yellow corn kernels
• 1 c corn meal
• 1 cup AP flour
• 1/4 c sugar
• 2.5 tsp baking powder
• .5 tsp salt
• 2/3 c milk
• 2 T vegetable oil
• 1 large egg
• 1 T chopped Jalapeno peppers

Preparation

Step 1

1. Preheat over to 425’.
2. Grease 8 inch pan.
3. Drain corn or thaw frozen under warm water. No need to cook frozen corn.
3. In a large bowl, combine corn meal, flour, sugar, BP and salt.
4. In a small bowl, combine milk, beaten egg and oil. Mix well.
5. Stir milk mixture into dry ingredients until just moistened. Fold in corn and peppers.
6. Spoon into the pan.
7. Bake 25-30 minutes, or until a toothpick comes out clean.
8. Serve in wedges, warm.