Jalapeno Cornbread

Note: This recipe is especially for my sister-in-law. She asked me over Thanksgiving if I had a recipe for jalapeno cornbread. My SIL is the master party organizer and she entertains all the time. I wish I lived closer to her so I could enjoy all the fun she has at her house.

Jalapeno Cornbread

Ingredients

3/4 cup cornmeal
1/4 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3/4 cup low fat milk
1 large egg
2 oz butter, melted and cooled
1 heaped cup frozen sweet yellow corn
2 large jalapeno peppers, seeded and diced (adjust to your desired amount of "heat")

Directions

Preheat oven to 400 degrees. In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. In another bowl, beat the egg and stir in the milk and butter, whisk well to combine.

Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeno and sweet corn. Butter an loaf pan or a cast iron skillet and pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out clean.

Serve warm.