Jalapeno Corn Bread

Barbara Phillips

  • 1 cup yellow corn meal
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup shortening
  • 1 (8 oz) can whole kernel corn, well drained
  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • 1 cup milk
  • 2 eggs
  • 1 cup shredded Cheddar cheese
  • 4 Tbsp diced canned green chiles

Blend all ingredients except corn, cheeses and chiles about 20 seconds. Beat vigorously 1 minute. Fold in corn, cheese and chiles. Pour into greased 9x9x2 inch pan.

Bake at 425° for 20 to 25 minutes or until golden brown.

Makes 4 to 6 servings.

The batter may be baked in muffin pans or corn stick pans. Fill pans 1/2 full.

Bake at 425° 18 to 22 minutes.

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