MY TEXAS JALAPENO CORNBREAD
3 cups cornmeal
1 cup flour
4 tablespoons sugar
8 teaspoons baking powder
1 1/3 cup milk (fat free fine)
2 cans creamed corn (16 oz cans)
1/2 cup chopped Jalapenos
(more if you want)
1/2 cup diced red peppers
Preheat oven to 425 degrees Fahrenheit.
Spray a 10 x 10 inch iron skillet with vegetable pan spray.
Mix together dry ingredients.
Place empty iron skillet into
425 degree oven for about 3 minutes.
Beat together by hand the milk, creamed corn,
jalapenos and red peppers, then add dry
ingredients to mixture. Combine well. If it looks a
little too dry, add a small bit of milk or
jalapeno juice to right consistency (pours thick).
Remove hot skillet from oven. Pour mixture into
skillet. Place skillet back into oven. Bake for 35
to 45 minutes, or until a wooden toothpick comes
out clean from the center of the bread.
This has virtually no fat and no cholesterol.
If you want to be naughty, add 1/2 cup of
shredded Monterey Jack cheese to the mixture.
