Source: National Pork Board

Cornbread with jalapenos & cheddar cheese.

Servings

1 cup cornmeal (yellow)
2 cup white all purpose flour
1 tbsp low sodium baking powder
1 tbsp salt
0.12 tsp white pepper
2 eggs
0.5 cup vegetable oil
0.33 cup honey
0.33 cup maple syrup
2 cup fat free milk
4 whole jalapeno pepper , seeded and diced ( use rubber gloves when handling hot peppers)
12 floz Corn, canned , drained (1 can)
1 cup Cheese, cheddar, mild, reduced fat, finely shredded

1 In large bowl, stir together cornmeal, flour, baking powder, salt and pepper.
2 In medium bowl, whisk together all remaining ingredients stir wet ingredients into dry ingredients just until blended.
3 Stir wet ingredients into dry ingredients just until blended.
4 Pour batter into 13x9-inch baking pan that has been sprayed with nonstick cooking spray. Bake in a 400o F. oven for 20-25 minutes, until slightly browned.
5 Bake in a 400 F oven for 20-25 minutes, until slightly browned.

Give your cornbread a new lease.