Cheesy Jalapeño Sweet Cornbread

March 01, 2015

Instructions

Heat oven to 400 Spray 8 or 9-inch pan with PAM OR use 11 or 12-inch round stoneware (as pictured). Combine dry ingredients in medium size mixing bowl.

Stir in milk, oil, eggs, and honey - mix until dry ingredients are moistened. Stir in jalapeño peppers, Iowa Choice Harvest Sweet Corn, and 3/4 cup shredded cheddar cheese. Pour into prepared pan and top with remaining cheese.

Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

Ingredients

  • 1 1/4 cup Flour
  • 3/4 cup Yellow Corn Meal
  • 1/4 cup Honey
  • 2 tsp Baking Powder
  • 1/2 tsp Salt (optional)
  • 1 cup Milk
  • 1/4 cup Vegetable Oil
  • 1 Egg Beaten, or 2 Egg Whites
  • 1 cup Shredded Cheddar Cheese
  • 1-2 Medium Jalapeño Peppers - Seeded and Diced
  • 1 cup Iowa Choice Harvest Sweet Corn - frozen or Thawed
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