Jalapeno Cornbread

A moist and fluffy corn bread with plenty of kick to it.




1½ cups AP flour 1½ cups yellow corn meal ½ cup brown sugar 3 teaspoon. baking powder 1 teaspoon. salt 2 large eggs 1 cup milk ½ cup diced jalapeno ⅓ oil 1 cup shredded Monterrey Pepper Jack cheese ⅓ cup pimientos (optional) ½ cup corn

Nutritional information

No nutrition information available


In Cuisinart Stand Mixer, combine and mix dry ingredients. Slowly add eggs, milk, oil, jalapeno,corn, pimiento and cheese. Blend well. Pour batter into well buttered mini loaf pans. Bake at 400 for 25-30 mins. Serve warm with butter.