Jalapeno Corn Bread Prep Time: 10 minutes Cook Time: 35 minutes Servings: 8 Ingredients - 1 cup yellow corn meal - 1 cup flour - 1/4 cup sugar - 1 tablespoon baking powder - 1 pinch kosher salt - 3 large eggs - 1 cup heavy cream - 1/4 cup (1/2 stick) butter or margarine - melted - 1 cup corn kernels - fesh, canned or frozen - 2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar - 1 medium jalapeno pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine	1

	Easy to make corn bread with jalapenos added for a nice flavor and hint of spice. If you like spicier foods you can add more jalapenos turn up the heat.   Directions Preheat oven to 375°. Butter or grease a baking dish. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix with a fork. Stir in the eggs, cream and melted butter. Fold in corn, cheese and jalapeno pepper until well distributed. Spoon batter into the prepared baking dish. Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes. Note: You can use as much or as little jalapeno as desired in this recipe.	2