"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

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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