Happy 2010! Super easy Jalapeno & Cheese Cornbread

I just realized that I've neglected the blog as well as cooking for nearly a month (last post was Nov. 2009). So, I'm back...Happy New Years 2010 to everybody!

For Christmas I got some really nice & inspirational cooking tools such as pictured on the left a new "Succulent Apron"(that's what it's called in the Anthropologie catalog:). Some lovely Argentina imported parrot handled wooden serving spoons, hand-crafted by Matacos Indians. As well as a beautiful tea kettle and pot with delicious polyphenol packed Gyokuro imperial loose leaf green tea. In addition to a few excellent cookbooks! There are lots of new recipes to try, many thanks to St. Nick, Alex, Mom & Dad, Raven & fam, etc.

Anyhow let's get down to business... made these last night!

Super easy Jalapeno & Cheese Cornbread

Duplicated & modified from meals.com

Estimated Times
Preparation Time: 10 mins
Cooking Time: 20 mins

Servings: 9

1 cup ALBERS® Yellow Corn Meal (*substitued quaker brand)
1 cup all-purpose flour
1/3 cup granulated sugar (used half of this amount)
1 tablespoon baking powder (used a teaspoon)
1/2 teaspoon salt (used a couple dash's)
1 cup whole milk (Sub 2% milk)
2 large eggs, lightly beaten
3 tablespoons vegetable oil (sub 3/4 cup veggie shortening)
1 cup (4 oz.) shredded Monterey Jack cheese (sub sharp cheddar)
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños (sub 1 fresh jalapeño)

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack. Serve warm.

(INFO FOR ORIGINAL RECIPE)

Calories: 280	Calories from Fat: 110	Total Fat: 12 g
Saturated Fat: 4 g	Cholesterol: 65 mg	Sodium: 480 mg
Carbohydrates: 37 g	Dietary Fiber: 2 g	Sugars: 10 g
Protein: 9 g