Jalapeno Cheese Cornbread

• 1 cup yellow cornmeal
• 1 cup flour
• 1/3 cup sugar or 8 tablespoons Splenda Sugar Blend for Baking
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs, lightly beaten
• 3 tablespoons canola oil
• 1 cup shredded monterey jack cheese (4-ounces)
• 1 (11 ounce) can whole kernel corn, drained
• 3 tablespoons chopped pickled jalapeno peppers

1. Preheat oven to 375; lightly grease 8-inch-square baking pan.
2. Combine corn meal,flour, sugar, baking powder, and salt in a large bowl.
3. Combine milk, eggs,and oil in a medium bowl.
4. Add to corn meal mixture; stir until combined.
5. Stir in cheese, corn, and jalapenos; pour into prepared pan.
6. Bake for 30 to 35 minutes or until woooden tooth pick inserted in center comes out clean.
7. Cool on wire rack, serve warm.

yellow cornmeal, flour, sugar, baking powder, salt, milk, eggs, canola oil, shredded monterey jack cheese, whole kernel corn, jalapeno peppers

Taken from www.food.com/recipe/jalapeno-cheese-cornbread-150277 (may not work)