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1 cup lowfat milk
⅓ cup vegetable oil
1 large egg
⅓ cup sugar
1 teaspoon salt
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 cup shredded cheddar cheese
2 fresh jalapeño peppers, seeds
removed, chopped
½ cup canned corn, drained
1 Preheat oven to 350˚F. Lightly coat a 9x9-inch baking dish with
vegetable cooking spray; set aside.
2 Place the milk, oil, and egg into the 40-ounce Master Prep Bowl and
PULSE 3 to 5 times, using long pulses.
3 Add the sugar, salt, cornmeal, flour, and baking soda and PULSE until
combined, using long pulses, scraping bowl as needed.
Do not overmix.
4 Carefully remove blades then fold in the cheese, jalapeño peppers,
and corn. Pour the batter into the prepared baking dish.
5 Bake for 35 to 40 minutes or until a wooden toothpick inserted
into the center comes out clean. Cool before serving.
Cheddar Jalapeño Corn Bread
PREP TIME: 20 minutes COOK TIME: 40 minutes MAKES: 12 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
SWEET TREATS
SWEET TREATS
¾ cup frozen pineapple chunks
¾ cup frozen mango chunks
1 tablespoon lime juice
¾ cup macadamia milk
1 Place all ingredients into the 40-ounce Master Prep Bowl
in the order listed.
2 PULSE 5 times, then blend for 50 seconds.
Tropical Frozen Treat
PREP TIME: 5 minutes MAKES: 2 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
ADD 1/4 CUP SHREDDED
COCONUT AND 1/4 TEASPOON
GROUND CARDAMOM.
KNOW-HOW
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