Jalapeno Cornbread

• 2 1/2 c. yellow cornmeal
• 1 c. all-purpose flour
• 1 Tbsp. plus 1 tsp. baking powder
• 1 Tbsp. salt
• 2 Tbsp. sugar
• 1/2 c. nonfat dry milk
• 3 eggs, lightly beaten
• 1 1/2 c. water
• 1/2 c. vegetable oil
• 1 (17 oz.) can cream-style corn
• 3 to 4 jalapeno peppers, seeded and chopped
• 2 c. sharp cheese, shredded
• 1 c. minced onion

1. Combine
2. cornbread,
3. flour,
4. baking powder, salt, sugar and milk;
5. make
6. a
7. well
8. in center of mixture.
9. Combine eggs, water and
10. oil;
11. add
12. to dry ingredients, stirring until moistened. Fold in corn and remaining ingredients.
13. Spoon mixture into a greased
14. 13
15. x
16. 9
17. x
18. 2-inch
19. pan.
20. Bake at 425u0b0 for 35 minutes or until
21. a knife inserted in center comes out clean. Yields 15 servings.

yellow cornmeal, flour, baking powder, salt, sugar, nonfat dry milk, eggs, water, vegetable oil, creamstyle, peppers, sharp cheese, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487892 (may not work)