JALPINO CORNBREAD

You may try one of the following Jalapeno Corn Bread recipes:

Jalapeno Corn Bread - Recipe #1

2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped
2 c. corn bread mix
4 eggs, beaten
1 c. chopped onion
Preheat oven to 350 degrees. Grease a 13x9x2 inch pan. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Pour into pan. Bake about 1 hour at 350 degrees.

Jalapeno Corn Bread - Recipe #2

1 1/2 cups cornmeal
1 cup fat-free sour cream
1/4 cup chopped seeded jalapeño pepper
2 tablespoons vegetable oil
2 tablespoons dark molasses
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (14 3/4-ounce) can cream-style corn
Cooking spray

Preheat oven to 400°.
Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.