Jalapeño Corn Bread

Name: Jalapeño Corn Bread
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 425°.
2

Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° 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 425° 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.