Food

Jalapeño Cornbread

Recipe created by the culinary students at the Tilden Career Community Academy

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 03/15/2010