This recipe for Jalapeņo Corn Bread, by Arlene DeLange, is from NOW WE'RE COOKING,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C corn meal 1 C flour, sifted 1 Tbsp. baking powder 1 tsp. salt 1 egg, beaten 1 C milk 1 can creamed corn 1/4 C oil 1 C shredded sharp cheese 1/2 ~ 1 minced jalapeņo pepper
Combine dry ingredients. Mix together remaining ingredients and add dry mixture. Heat 9" iron skillet with 1/4 cup oil on to of stove Add corn bread mixture and bake at 400 degrees for 35 ~ 40 minutes.
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