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Source: The Working Family's Cookbook

Jalapeno Corn Cake
Cut this round loaf of cornbread into chunky wedges the next time you make your favorite chili.  The jalapenos add zippy flavor and the whole corn kernels give it pleasant texture, which makes it just right with foods with a Tex-Mex flair.
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Serves: 1 8-inch round cake
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
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1 cup yellow corn meal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
1 cup plain lowfat yogurt
1 egg
1 1/2 cups corn kernels, fresh or frozen
2 tablespoons Vegetable Oil
1 tablespoon finely chopped fresh jalapeno peppers, or 2 tablespoons canned chili pepper (optional)
1/2 cup grated cheddar cheese




Heat the oven to 425 degrees. Brush a heavy 8-inch cake pan or cast iron skillet with vegetable oil and place in the oven to heat. Sift together the cornmeal, flour, baking powder, baking soda and salt into a large bowl. Combine the sugar, yogurt, egg and 1 cup corn kernels in a blender or food processor. Blend on high speed to a smooth puree. Add the liquid ingredients together with 1/2 cup corn kernels and the chopped jalapeno to the dry ingredients. Stir until just combined. Remove the pan from the oven. Immediately scrape the cornmeal batter into the pan, smoothing the top. Sprinkle the cheese over the top. Return the pan to the oven and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean and the cake is lightly browned.




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