"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Reed
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c milk
2 eggs, beaten
1/2 c oil
1/2 tsp. soda
1/2 tsp. salt
1 c cornmeal
16 oz. can cream style corn
1 medium onion, chopped
8 oz. sharp cheese, grated
4 jalapeño peppers, seeded and chopped

Directions:
Directions:
Mix the above ingredients together except for onion, cheese and peppers. Pour 1/2 of mixture in 9 X 9 pan. Add onion, cheese and jalapeño peppers. Pour in remaining mixture. Bake 1 hour at 325º

 

 

 

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