"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

Corn Bread and Jalapeno Cornbread Recipe

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

Kelly de Silva
Added: Sunday, February 17, 2008


1 c. flour
1 c. cormeal
3 tsp. baking powder
1 tsp. salt
3 tsp. sugar
2 eggs
1/4 c.oil
1 c. milk

For Jalapeno Cornbread
1/4-1/2 c. jalpenos (chopped0
4 slices bacon (chopped)
1 can cream style corn
1 c. cheese

mix the above ingredients togother and bake at 375-400 for 35-45 minutes




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