If you want a little less heat in your corn bread, simply decrease the amount of pickled jalapeño peppers or use 2 tablespoons of fresh jalapeño peppers instead.
3 tablespoons canola oil
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
2 tablespoons minced pickled jalapeño peppers
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
How to Make It
Preheat oven to 425°.
Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.
While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeño peppers and cheese. Pour batter into preheated pan.
Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.