Jalapeño Cheese Corn Bread

1 cup Yellow Corn Meal 
1 cup flour 
1/3 cup granulated sugar 
1 Tbsp baking powder 
1/2 tsp salt
1 cup milk
2 large eggs, lightly beaten
3 Tbsps olive oil
1 cup shredded Cheddar or Monterey Jack cheese
11 ounce can whole kernel corn, drained
3 Tbsps chopped pickled jalapeños

Preheat oven to 375 degrees F. Grease 8 x 8 baking pan.

Mix together corn meal, flour, sugar, baking powder and salt in large mixing bowl.

In another bowl mix together milk, eggs and olive oil; stir into corn meal mixture well; stir in cheese, corn and jalapeños. Pour batter into prepared baking pan.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool in baking pan.

Recipe and picture from Granny's Favorites Cookbooks

Grandma's Banana Nut Bread

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 ½ cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cups all-purpose flour*
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
1 cup chopped nuts of your choice.

Heat oven to 350
Grease bottom only of loaf pan. 8 1/2 x 4 1/4 x 2 ½ or 9x5x3 inches.

Mix sugar and margarine in 2 ½ quart bowl. Stir in eggs until blended. Add bananas and water: beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan.

Bake until wooden pick inserted in center comes out clean. 8-inch loaf, 1 hour 15 minutes, 9-inch loaf, 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan: remove from pan. Cool completely before slicing. 1 loaf (24 slices); 120 calories per slice.

Note: Use very ripe bananas, but not black ones!