Ingredients:
1 cup yellow cornmeal
1 cup flour
1/3 cup sugar or 8 tablespoons Splenda Sugar Blend for Baking
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 cup shredded monterey jack cheese ( 4-ounces)
1 (11 ounce) cans whole kernel corn, drained
3 tablespoons chopped pickled jalapeno peppers
Directions:
Preheat oven to 375; lightly grease 8-inch-square baking pan.
Combine corn meal,flour, sugar, baking powder, and salt in a large bowl.
Combine milk, eggs,and oil in a medium bowl.
Add to corn meal mixture; stir until combined.
Stir in cheese, corn, and jalapenos; pour into prepared pan.
Bake for 30 to 35 minutes or until woooden tooth pick inserted in center comes out clean.
Cool on wire rack, serve warm.
Servings: 9
Time preparation: 10 min.
Time total: 40 min.