NOT SO SPICY, SPICY CORNBREAD

1 cup all purpose flour (can use whole wheat flour)

1 cup yellow cornmeal

2 Tablespoons sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2/3 cup low-fat sour cream

2/3 cup low-fat milk

2 large eggs

6 Tablespoons melted butter

3/4 shredded cheddar cheese

3/4 cup sweet corn kernels (fresh, frozen or canned, canned will add a sweetness to the bread)

1/2 jalapeno chile, diced with seeds and ribs removed

Preheat oven to 400˚ F.  Spray a 10" oven safe skillet (like cast iron) or a 9x9 casserole. In a large bowl, mix together flour, cornmeal, sugar, baking soda, salt and cayenne pepper. In a separate bowl, combine sour cream, milk and eggs until well blended. Combine wet and dry ingredient, but be careful not to over mix. Fold in the cheese, corn and jalapeno. 

Pour batter into prepared pan, bake until the cornbread is golden brown and a knife inserted in the center comes out clean, this will take appox. 20 minutes. Allow to cool for 5 minutes and serve. 

* Feel free to play with this recipe a little. Keep the basic bread part the same but change up the add-ins (Cheddar, corn and jalepeno). I am a huge fan of the jalepeno cornbread muffins at Paradise Bakery so I love the jalepeno, but don't want it so spicy it is uncomfortable. The half works best for me. If you like it hot, go all in. You could also try making it a little sweeter by increasing the sugar another tablespoon.  

**This recipe is lightened and modified from Comfort Food by Rick Rodgers