Cheddar-Jalapeno Cornbread Bites

1 cup white wheat flour

1 cup cornmeal

½ cup white sugar

1 TB baking powder

½ tsp salt

1 ¼ cup milk

2 eggs, lightly beaten

⅓ cup canola or vegetable oil

3 TB melted butter

1 cup white cheddar cheese

1 jalapeno, diced small (ribs and seeds removed)

Preheat oven to 350 degrees.

Mix flour, cornmeal, sugar, baking powder and salt.

Whisk together the milk, eggs, oil and butter.  Stir in the cheese and jalapeno.

Add milk mixture to the flour mixture and stir just until blended.

Fill mini muffin tins ¾ full.  

Bake at 350 degrees for 10 minutes.  

Yield: 4 dozen cornbread bites