- 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
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.