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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I enjoy this corn bread with a steaming bowl of soup, relates Deanna Dillard of Advance, North Carolina. It's moist and cuts nicely. Jalapeno pepper adds a little zip. Ingredients:
1/2 cup cornmeal |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon garlic powder |
1 egg |
1/2 cup cream-style corn |
1/4 cup shredded reduced-fat cheddar cheese |
1/4 cup buttermilk |
2 tablespoons minced green onion |
1 tablespoon butter, melted |
2 teaspoons minced jalapeno pepper |
Directions:
1. In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray.
2. Bake at 425° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.
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