text: Jalapeño Corn Bread with Lime Jalapeño Cream
  - For the lime jalapeño cream: In a blender, combine yogurt, lime juice, lime zest, cilantro, jalapeño and garlic. Pulse until fully combined. Transfer to a small bowl and chill for at least one hour before serving.
  - For the jalapeño corn bread: Preheat oven to 400˚.
  - Coat a 8x8-inch baking pan with cooking spray.
  - In a small bowl, whisk together eggs, milk and avocado until combined.
  - Empty corn muffin mix into a large bowl. Add avocado mixture, stir until just combined and some lumps are still visible.
  - Fold in jalapeño, onion, ¼ cup cheddar cheese, corn and garlic. Allow batter to sit for 6 minutes before pouring into prepared 8x8-inch baking dish.
  - Bake for 20 minutes or until center of corn bread is solid. Top with remaining ¼ cup cheddar cheese and cook for an additional 5 minutes or until cheese is melted. Allow to cool for 10 minutes before serving.
  - Top each piece with a dollop of lime jalapeño cream.
  TIP: To increase the level of spice for the corn bread, simply add more diced jalapeños, or don't seed them. 1 jalapeño=Mild, 2 jalapeños=Medium, 3 jalapeños=Spicy, 4 jalapeños=Very Spicy
  Recipe Courtesy of Chef Scott, ALDI Test Kitchen
explanation: The document provides a recipe for Jalapeño Corn Bread with Lime Jalapeño Cream. It includes detailed instructions for preparing both the lime jalapeño cream and the jalapeño corn bread. The text also includes a tip for adjusting the spice level by adding more jalapeños. There is no math question or answer present in the text.
distilabel_metadata.content: Evaluate the user given text extract and determine if it contains a math question and optionally and answer to this question.
  
  Output rules:
  
  1. Briefly describe the document and mention if it contains a question or a question and answer.
  2. Finalize the output with: Label: no-question,question,question-and-answer,multiple-question,multiple-question-and-answer
distilabel_metadata.role: system
distilabel_metadata.content: Jalapeño Corn Bread with Lime Jalapeño Cream
  - For the lime jalapeño cream: In a blender, combine yogurt, lime juice, lime zest, cilantro, jalapeño and garlic. Pulse until fully combined. Transfer to a small bowl and chill for at least one hour before serving.
  - For the jalapeño corn bread: Preheat oven to 400˚.
  - Coat a 8x8-inch baking pan with cooking spray.
  - In a small bowl, whisk together eggs, milk and avocado until combined.
  - Empty corn muffin mix into a large bowl. Add avocado mixture, stir until just combined and some lumps are still visible.
  - Fold in jalapeño, onion, ¼ cup cheddar cheese, corn and garlic. Allow batter to sit for 6 minutes before pouring into prepared 8x8-inch baking dish.
  - Bake for 20 minutes or until center of corn bread is solid. Top with remaining ¼ cup cheddar cheese and cook for an additional 5 minutes or until cheese is melted. Allow to cool for 10 minutes before serving.
  - Top each piece with a dollop of lime jalapeño cream.
  TIP: To increase the level of spice for the corn bread, simply add more diced jalapeños, or don't seed them. 1 jalapeño=Mild, 2 jalapeños=Medium, 3 jalapeños=Spicy, 4 jalapeños=Very Spicy
  Recipe Courtesy of Chef Scott, ALDI Test Kitchen
distilabel_metadata.role: user
distilabel_metadata.raw_output_q_a_detector_0: The document provides a recipe for Jalapeño Corn Bread with Lime Jalapeño Cream. It includes detailed instructions for preparing both the lime jalapeño cream and the jalapeño corn bread. The text also includes a tip for adjusting the spice level by adding more jalapeños. There is no math question or answer present in the text.
  
  Label: no-question