Jalapeño Cornbread.

I LOVE cornbread!  It is a must in my house when we have chili.  Tonight was no different.  I went with the spicy theme of the evening and added a chopped jalapeño to it.  It was a perfect compliment to the honey butter.

1 c of yellow corn meal
1 c of all purpose flour, unbleached
1/4 c of sugar
3 tsp of baking powder
1 tsp of salt
1/4 c of oil
1 c of low fat or non fat milk
1 egg
1 jalapeño, chopped

Preheat oven to 425 degrees.

In a dry mixing bowl combine, corn meal, flour, sugar, baking powder and salt.  Then add oil, egg and milk together.  Then blend with the dry ingredients.  Then add the chopped jalapeño.  Spray your pan with nonstick spray and pour the batter (it will be thick) into the prepared pan.  Bake for 20-22 minutes or until golden brown.  Let cool for 5-10 minutes then slice and serve.

— Knead to Cook