"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Jalapeno Cornbread Recipe

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

Contributor:  
Contributor:  

Added: Saturday, August 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c cornbread mix
21/2 c milk
1/2 c oil
3 eggs, beaten
1 small onion, grated
2 tbsp sugar
1 c cream style corn
1/3 c jalapeno pepper, chopped
11/2 c grated sharp cheddar cheese

Directions:
Directions:
Mix all together and put in hot well greased pan or iron skillets. Batter should not be over 1/2 thick. Bake at 375 about 30 minutes or well brown and done. This freezes well

Personal Notes:
Personal Notes:
This recipe is from Nina Pauk's sister-in-law.

 

 

 

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