Jalapeño Corn Bread

• 1 teaspoon vegetable oil
• Cooking spray
• 1 1/4 cups all-purpose flour
• 1 1/4 cups yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 cup fat-free milk
• 1/2 cup chopped red bell pepper
• 1/2 cup minced seeded jalapeno pepper (about 6 large)
• 3 tablespoons butter or stick margarine, melted
• 2 tablespoons minced fresh cilantro
• 2 large eggs, lightly beaten
• 1 (7-ounce) can whole-kernel corn, drained

1. Preheat oven to 425u0b0.
2. Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425u0b0 oven for 7 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
4. Bake at 425u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.

vegetable oil, cooking spray, flour, yellow cornmeal, sugar, baking powder, salt, ground cumin, milk, red bell pepper, pepper, butter, fresh cilantro, eggs, wholekernel corn

Taken from www.myrecipes.com/recipe/jalapeo-corn-bread-1 (may not work)