Jalapeño-Cheddar Corn Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons canola oil 
• 2 large eggs 
• 1 cup flour all-purpose
• 2 tablespoons pickled jalapeño peppers minced
• 1 cup buttermilk low-fat
• 1 teaspoon salt 
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 1 tablespoon sugar 
• 1 cup cornmeal yellow

Equipment

• frying pan
• oven
• knife
• whisk
• measuring cup

Directions

1. Preheat oven to 42
2. Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.
3. While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, cornmeal, and next 3 ingredients.
5. Combine eggs and buttermilk, stirring with a whisk.
6. Add to flour mixture, stirring just until moist. Stir in jalapeo peppers and cheese.
7. Pour batter into preheated pan.
8. Bake at 425 for 20 to 23 minutes or until golden.
9. Cut into 12 wedges.