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Jalapeño Cornbread
Recipe created by the culinary students at the Tilden Career Community Academy
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This recipe was part of the healthy menu that won the 2009 Cooking Up Change health school lunch contest.

Servings: Serves 8 (3-inch-by-2-inch slices)
Ingredients
  • 5 pounds cornbread mix
  • 6 cups water
  • 1 cup chopped canned jalapeños
  • 2 cups frozen cut corn
  • 2 cups shredded cheese
Directions
Place water in a a mixing bowl, and add total contents of mix using a paddle. Mix at low speed for 15 seconds. Scrape bowl, then add corn, peppers and cheese. Mix on low for another 15 seconds.

Spread batter evenly into paper-lined 24-by-16-inch sheet pan. Bake at 400° for 20 to 25 minutes.

Serve with Chicken-Vegetable Jambalaya and Cucumber Salad.
Published on March 15, 2010

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