"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jalapeño Corn Bread Recipe

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This recipe for Jalapeño Corn Bread, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cup corn bread mix
2-1/2 cup milk
3 eggs, beaten
1/2 cup oil
1 large onion, chopped
2 tablespoon sugar
1 cup cream style corn
1/2 cup finely chopped jalapeño peppers (or green chilies)
1-1/2 cup shredded sharp cheddar cheese
1/4 lb bacon, cooked and crumbled
1/4 cup chopped pimentos (I don't use)
1/2 clove garlic, crushed

Directions:
Directions:
Preheat oven to 400º. Put corn bread mix in large bowl. Add milk and stir. Add other ingredients in order listed. Bake in three greased 8x8x2 inch pans for about 35 minutes or until done.

Personal Notes:
Personal Notes:
For muffins turn oven up to 425 degrees. This bread freezes well.

 

 

 

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