"Hunger is the best sauce in the world."--Cervantes

Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 cups grated cheddar cheese (about 1 pound)
5 cups yellow cornmeal
1 1/2 cups creamed corn
1/2 cup chopped white onion
1/3 cup sliced jalapeņo peppers
6 tablespoons sugar
2 eggs
2 1/3 cups milk

Directions:
Directions:
Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.
Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.
To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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