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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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