"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jalapeņo Corn Bread Recipe

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This recipe for Jalapeņo Corn Bread, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nina Hebbard
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. corn meal
1/2 c. shredded cheddar cheese
2 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
1 can (8 and 3/4 ounces) cream-style corn
1 c. buttermilk
1/4 c. vegetable oil
1 to 2 T. minced fresh jalapeņo peppers

Directions:
Directions:
In a bowl, combine cornmeal, cheese, baking powder and salt. Combine the remaining ingredients; stir into cornmeal mixture just until moistened. Transfer to a greased 9 inch square baking pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.

 

 

 

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