"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

Furr's Jalapeno Bread Recipe

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This recipe for Furr's Jalapeno Bread, 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: Friday, April 27, 2007


1/2 c plus 3 T all purpose flour
1 t salt
2 1/2 T sugar
3 1/2 t baiking soda
1 c plus 3 T white cornmeal
2 eggs
1/2 c vegetable oil
2 c minus 1 T buttermilk
1 1/2 T onion, finely chopped
1 1/2 T bell pepper, finely chopped
1 T Jalapeno pepper, finely chopped
2 t chopped pimiento
1/2 c whole grain corn, well drained

Combine flour, salt, sugar, baking powder, baking soda and cornmeal. Add eggs, vegetable oil and buttermilk. Blend well and stir in onion, bell pepper, jalapeno pepper, pimiento and corn. Pour into well-greased muffin pans. Bake at 450 degrees for 15 to 20 minutes or until brown. Makes 15 muffins.




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