"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hot Hot Jalapeno Corn Bread Recipe

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

Contributor:  
Contributor:  
Jewel Parker
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. Shortening or Bacon drippings,
1 cup Corn Bread Mix,
1 8oz. can cream style corn,
1 cup grated cheddar cheese,
1/3 cup vegetable oil,
1/2 cup buttermilk,
2 eggs,
3 jalapeno peppers, chopped,

Directions:
Directions:
Preheat oven to 400. Spoon shortening/bacon drippings into 9" cast iron skillet and place in oven.
In a large bowl combine corn bread mix, corn, cheese, oil, buttermilk, eggs, and peppers. Pour mixture into the skillet.
Bake for 35-40 minutes, or until brown.

Number Of Servings:
Number Of Servings:
8

 

 

 

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