"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeno Corn Bread (this dish is Hot, hot, hot!) Recipe

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This recipe for Jalapeno Corn Bread (this dish is Hot, hot, hot!), by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Tuesday, January 30, 2007


3 c yellow cornmeal
1 c cream style corn
1 t sugar
2 t salt
1 c chopped onion
1 1/3 c grated cheese
1 1/2 t baking powder
1 c vegetable oil
3 eggs
1 3/4 c sweet milk
1/2 c chopped jalapeno peppers

pour into a 9 inch by 16 inch ungreased pan and bake in a preheated 350 degree oven for one hour.

If you're not familiar with the jalapeno pepper be forwared. The hot green peppers are NOT for people with timid taste buds. And don't be fooled by a can marked "mild" jalapeno peppers. Even the "mild" variety can make your eyes water.




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