Jalapeno Corn Bread

• 2 1/2 Tbsp. dry milk powder
• 2 c. water
• 1 1/4 c. sugar
• 2 1/4 tsp. salt
• 3 c. all-purpose flour
• 1 c. stoneground yellow cornmeal
• 2 Tbsp. baking powder
• 1 1/2 c. corn oil
• 3 eggs
• 1 jalapeno pepper, diced
• 1 red pepper, diced
• 1/4 tsp. cayenne pepper or chili powder
• 3/4 c. grated Cheddar cheese
• 1/4 c. grated jalapeno Jack cheese
• 1/2 c. fresh from the cob corn kernels

1. Preheat oven to 400u0b0.
2. Dissolve the milk powder in water. Combine the sugar, salt, flour, cornmeal and baking powder in mixing bowl and blend well.
3. Stir in the water mixture, oil and eggs.
4. (You may need to add a bit more water for a smooth consistency.)
5. Fold in diced peppers, cayenne pepper and the cheeses.
6. Add the corn and a drop or 2 of Tabasco sauce if you like a really spicy cornbread.
7. Spoon into a lightly greased 9 x 13-inch baking pan and bake 1 hour.
8. Makes 12 to 15 servings.

milk powder, water, sugar, salt, allpurpose, stoneground yellow cornmeal, baking powder, corn oil, eggs, pepper, red pepper, cayenne pepper, cheddar cheese, cheese, fresh from the cob corn kernels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813621 (may not work)