Recipe: Jalapeno Cornbread (2)

I love Jalapeno Cornbread--here are two recipes that were in my file

JALAPENO CORN BREAD
from WFIN Phone Club recipes

2 1/2 cups yellow cornmeal
1 cup all purpose flour
2 Tablsp. sugar
1 teasp. salt
4 teasp. baking powder
3 eggs
1 1/2 cups milk (regular or lowfat)
1/2 cup vegetable oil
16 oz. can of cream style corn
6-8 chopped jalapeno peppers
2 cups shredded cheddar cheese
chopped/minced onion, if desired

In a medium mixing bowl, combine corn meal, flour, sugar, salt and baking powder. In a separate bowl, beat eggs until frothy, then add in milk and oil and blend well. Add wet ingredients into the dry mixture, stir until well blended. Add in remaining ingredients. Pour batter into a greased 9x13 pan. Bake at 425 for 25 minutes or until toothpick inserted in the center comes out clean.

Jalapeno Corn Bread

Why would anyone want to eat plain old corn bread when they could have this version, which is liberally peppered with chiles? If you prefer corn bread with a crisp, golden crust, bake this in a cast-iron pan, says chile aficionado Jacqueline McMahan.

2 eggs
1 cup milk
1 can (16 1/2 ounces) cream-style corn
1 cup yellow cornmeal
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 jalapeno chiles or marinated nacho chiles, minced
1 cup grated cheddar cheese
4 tablespoons butter, melted
1 canned jalapeno chile, halved and seeded

Place a 9- or 10-inch cast-iron skillet or a 9-inch square baking pan in the oven. Preheat the oven to 375 degrees. Beat together the eggs, milk and corn. Stir in the cornmeal, flour, sugar, salt, baking soda, baking powder, minced chiles, the cheese and 3 tablespoons of the melted butter. Blend well. Use the remaining tablespoon of butter to coat the skillet or baking pan--be careful, the pan will be hot. Pour the batter in the pan. Place the jalapeno halves in the center. Bake for 45 minutes, or until the top is golden brown. Serves 8