"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 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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