Shelly's Recipe

JALAPENO CORN BREAD

Category: Bread

2-1/2 cups self-rising cornmeal
2-1/2 cups all-purpose flour
2 cups (8 ounces) shredded Colby-Jack cheese
1/4 cup sugar
1 tbsp baking powder
1 tbsp salt
3 jalapeno peppers, trimmed and finely chopped
1/2 medium red bell pepper, diced
2 cups milk
4 eggs
1/2 cup vegetable oil

Preheat the oven to 375. Coat a 9 inchx13 inch baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients; mix well. Pour the batter into the baking dish and bake for 40 to 45 minutes, or until golden and a wooden toothpick inserted in the center comes out clean. Cut into squares and serve warm, or allow to cool before serving.