Recipe: Creamy Jalapeno Cornbread (using cream style corn and sour cream)

CREAMY JALAPENO CORNBREAD

1 1/2 cups yellow cornmeal
1 1/2 cups unbleached white flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
4 large eggs
1 cup nonfat milk
1 cup nonfat sour cream
1 (16 ounce) can cream style corn
2 tablespoons chopped jalapeno pepper (rinse well if using bottled or canned.)

Preheat oven to 400 degrees F and lightly spray an 11x17-inch baking pan.

In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt.

In another bowl, mix together eggs, milk, sour cream, corn, and jalapeno. Add to dry ingredients and gently mix just to combine. Pour batter into prepared pan.

Bake for 30 minutes, or until cornbread lightly browns and a knife inserted into the center comes out clean.

Makes 24 servings
From: Risa G., NJ - 09-01-97