Jalapeno Cornbread

Serves 8

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar (we used less)
1 T baking powder
pinch of salt
3 eggs
1 cup heavy cream
1/4 cup (1/2 stick butter, melted)
1 cup fresh or frozen corn kernels (or a cup of creamed corn)
1/3 cup grated sharp cheddar cheese
1 - 2 small jalapeno peppers, seeded and finely chopped

Directions:

Preheat oven to 375 degrees F.  Grease or butter an 8-inch square baking dish or pan.  In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt; mix with a fork.  Stir in the eggs, cream and melted butter.  Fold in the corn, cheese and jalapeno pepper until well combined.  Spoon the batter into the greased pan.  Bake 30 to 35 minutes until toothpick inserted in center of corn bread comes out clean.

(Served with Zucchini Stew. Recipe under Entrees.)