Jalapeno Corn Bread

• 2 1/2 c. yellow cornmeal
• 1 c. all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 4 tsp. baking powder
• 1/2 c. nonfat dry milk
• 3 eggs (room temperature)
• 1 1/2 c. warm water (110~)
• 1/2 c. cooking oil
• 1 (1 lb.) can cream-style corn
• 6 to 8 jalapeno chili peppers, chopped
• 2 c. sharp Cheddar cheese, grated
• 1 large onion, grated

1. Preheat oven to 425u0b0.
2. Grease
3. two
4. 9
5. x 11-inch or 9 x 9-inch pans.
6. Pour
7. the batter into the baking pans and spread evenly with a rubber scraper or spoon.
8. Bake in the oven until the bread tests
9. done;
10. a
11. wooden
12. toothpick
13. or
14. metal skewer inserted in the center comes out clean.
15. Remove bread from the oven.
16. Let the pans
17. cool
18. somewhat
19. on
20. metal
21. racks
22. before cutting into serving pieces.

yellow cornmeal, flour, sugar, salt, baking powder, nonfat dry milk, eggs, warm water, cooking oil, creamstyle, chili peppers, cheddar cheese, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=511248 (may not work)