Jalapeño Corn Bread

Jalapeño Corn Bread 3.1 15 5 1
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 423 calories
    • Fat 19 g
    • Sat Fat 8 g
    • Cholesterol 85 mg
    • Sodium 948 mg
    • Protein 15 mg
    • Carbohydrate 50 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 272 mg

Heat oven to 400° F.Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray.Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the Cheddar, corn, and jalapeños.Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.  

Ingredients

  1. Check 2 8 1/2-ounce boxes corn-bread mix
  2. Check 2 eggs, lightly beaten
  3. Check 2/3 cup low-fat milk
  4. Check 8 ounces sharp Cheddar, shredded (about 2 cups)
  5. Check 2 7-ounce cans corn, drained
  6. Check 2 jalapeno peppers, seeded and minced

Directions

  1. Heat oven to 400° F.
  2. Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray.
  3. Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the Cheddar, corn, and jalapeños.
  4. Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.