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Mexican jalapeņo cornbread Recipe

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This recipe for Mexican jalapeņo cornbread, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Jeansonne, Houma courier 1974
Added: Wednesday, May 14, 2008


1 cup white cornmeal
1 cup mild
2 eggs
1/2 lb grated Cheddar cheese
1/2 tsp salt
1/2 tsp soda
8 oz cream style corn
1 onion chopped fine or grated
5 slices bacon half cooked
1/2 cup oil
1/4 -1/2 cup chopped jalapeņo pepper

Chop bacon, peppers, onion. Use bacon fat and oil to make 1/2 cup. Mix all ingredients. Pour in greased pan and cook 45 min at 375 degrees.




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