Jalapeño and Cheddar Corn Bread
Serve this tasty corn bread with a bowl of soup or chili. Corn bread can be made ahead and frozen, or wrapped in plastic wrap and stored in the refrigerator for up to 4 days.
Prep Time: 15 Minutes
Bake Time: approx. 40-45 Minutes
Ready in approx. 60 Minutes
Makes 24 slices
|
2 cups |
each commercial and all-purpose flour |
500 ml |
|
1/2 cup |
granulated sugar |
125 ml |
|
2 Tbsp |
baking powder |
30 ml |
|
1 tsp |
salt |
5 ml |
|
2 |
eggs |
2 |
|
1 can |
Nestlé Carnation 2% Evaporated Milk |
385 ml |
|
1 cup |
water |
250 ml |
|
1/2 cup |
butter, melted |
125 ml |
|
2 |
jalapeño peppers, seeded and finely chopped |
2 |
|
1-1/2 cups |
shredded old cheddar cheese |
375 ml |
Directions
- Preheat oven to 350°F. Grease two 8x4 inch loaf pans; set aside.
- Combine cornmeal, flour, sugar, baking powder and salt in large bowl.
- Whisk together eggs, evaporated milk, water and butter in another bowl; stir into dry ingredients. Stir in jalapeño peppers and 1 cup of cheese.
- Pour into prepared pans; sprinkle with remaining cheese.
- Bake 40 to 45 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack 20 minutes; remove from pans. Serve warm or at room temperature.
Recipe courtesy of Nestlé
Click here to download as a pdf file
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