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Jalapeño Corn Bread Recipe

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

Contributor:  
Contributor:  
Peggy Fryer
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup safflower oil
2 eggs, lightly beaten
1 half-pound carton sour cream
1 16-ounce can creamed corn
2 tbsp minced or grated onion
2 tbsp chopped bell peppers
2 jalapeño peppers, seeds removed, chopped fine
1.5 cups yellow cornmeal
2 tsp baking powder
1 tsp salt
1 cup grated sharp Cheddar cheese

Directions:
Directions:
Preheat oven to 350º. Oil a 9-inch skillet or heavy pan. If using a cast iron skillet or pan, heat the oiled pan in the oven before adding the batter.

Mix safflower oil, eggs, sour cream, and creamed corn. Mix in the onion, bell peppers, and jalapeños.

Mix the dry ingredients and pour the liquid ingredients in. Mix quickly, leaving a few lumps.

Pour half the batter into the prepared pan. Top with the cheese. Cover with the remaining batter. Bake 45 minutes. Let cool for at least 10 minutes before umolding or serving directly from the pan.

Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Not much
Personal Notes:
Personal Notes:
Jalapeño peppers are quite hot, so unless you are accustomed to them, don't go overboard. After handling the peppers be sure to wash your hands thoroughly, and do not rub your eyes. The hot juice lingers.

From Lee Bailey's "Country Weekends"

 

 

 

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