|
|
|
Nothin' fancy...
just your basic cornbread recipe!
|
|
1
cup |
|
flour, sifted |
|
|
¼
cup |
|
granulated sugar |
|
|
4
tsp |
|
baking powder |
|
|
¾
tsp |
|
salt |
|
|
1
cup |
|
yellow cornmeal |
|
|
2
large |
|
eggs |
|
|
1
cup |
|
nonfat milk |
|
|
¼
cup |
|
canola oil |
|
|
4
oz |
|
diced jalapeños, squeezed dry |
|
|
8
oz |
|
canned corn kernels, rinsed and drained |
|
|
|
|
|
|
1 |
Preheat oven
to 425 degrees. |
|
2 |
Sift
together flour, sugar, baking powder and salt.
Stir in cornmeal. |
|
3 |
In small
bowl, blend together eggs, milk and oil. Stir in
chilies and corn. Pour over dry ingredients and
stir just until moist and smooth. |
|
4 |
Pour into
9x9x2" pan they has been sprayed with nonstick
spray. Bake uncovered 20-25 minutes. |
|
|
|
|
Servings: 12 |
|
|
|
Cooking Tips |
|
*If you prefer, you
may leave the corn kernels out of this recipe.
|
|
**Try adding grated
cheddar to this recipe. |
|
**This recipe can be
doubled- Bake in a 9x13" pan and bake 30-40 minutes. |
|
|