Jalapeño Cornbread

Get back in the real world! Try this weekend warmer and you are sure to please yourself and anyone else fortunate enough to share in the goodness. Mmmm  mmmm Good!Bread Jalapeno Cornbread II1 cup yellow cornmeal
2 t baking powder
1/4 t salt
2 large eggs
3 Tbs nonfat sour cream
8 3/4 oz can cream style corn
12 slices of jalapeno peppers, drained and chopped
1 1/2 t vegetable oil
Cooking spray

Preheat oven to 400°.
Heat an 8” empty oven proof skillet in oven for 5 minutes.

Meanwhile, in a large bowl combine cornmeal, baking powder, and salt.

In a separate bowl, combine eggs, sour cream, corn, jalapeno peppers and oil.
Add to dry ingredients, stirring until moistened.

Remove skillet from oven, and coat with cooking spray.
Pour batter into hot skillet.
Return to oven and bake for 22 to 25 minutes or until golden brown.

Allow to cool 30 minutes.
Invert on to your hand or a plate.
Place right side up on serving plate.
Cut into wedges.Bread Jalapeno Cornbread

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