"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Jalapeņo Cornbread Recipe

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This recipe for Jalapeņo Cornbread, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, May 1, 2007


3 c. corn bread mix
2 1/2 c. milk
1 sm. can cream corn
1/2 can jalapeņos (6 oz.)
1 1/2 c. grated Cheddar cheese
1 lg. onion, chopped
1/2 c. vegetable oil
3 eggs, beaten
1 tsp. sugar

1. In large mixing bowl, mix milk, oil, eggs, sugar, grated onion,
cream corn, jalapeņos and grated cheese. Add corn bread mix.
2. Pour into 13 X 9 inch greased and preheated pans.
3. Bake 25 minutes at 450 degrees or until tests done. Cut into
wedges to serve.




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