Jalapeño Corn Bread

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

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 jalapeño 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.

By RecipeOfHealth.com