Jalapeño Corn Bread

Ingredients

• 14 ounce regular corn drained canned
• 17 ounce corn-bread mix 
• 2  eggs lightly beaten
• 2  jalapeño peppers minced seeded
• 0.7 cup milk low-fat
• 2 cups sharp cheddar shredded

Equipment

• frying pan
• oven
• wire rack
• baking pan

Directions

1. Heat oven to 400 F. Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray.
2. Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the cheddar, corn, and jalapeos.
3. Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.