"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread, by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Greenwood
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 1/2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
5 cups grated Cheddar cheese
5 cups yellow corn meal
1 1/2 cups creamed corn
1/2 cup chopped onions
1/2 cup chopped jalapeño peppers
6 tbsp.sugar (I omit)
2 eggs, beaten
2 1/2 cups milk

Directions:
Directions:
Spray a 9 x 13 in. cake pan with non-stick spray. Set aside.

In a large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.

Bake at 350º for 45 to 50 minutes or until cornbread tests done.

Personal Notes:
Personal Notes:
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeño peppers give it a kick. Adjust the amount of jalapeño peppers to your liking.

 

 

 

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