Jalapeño-Cheddar Corn Bread

• 3 tablespoons canola oil
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup low-fat buttermilk
• 2 tablespoons minced pickled jalapeno peppers
• 1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese

1. Preheat oven to 425u0b0.
2. Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.
3. While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeno peppers and cheese. Pour batter into preheated pan.
4. Bake at 425u0b0 for 20 to 23 minutes or until golden. Cut into 12 wedges.

canola oil, flour, yellow cornmeal, sugar, baking powder, salt, eggs, lowfat buttermilk, peppers, cheddar cheese

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