"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Jalapeño Cornbread Recipe

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

Contributor:  
Contributor:  

Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. cornbread mix (not corn meal)
21/4 c. milk
1/2 c. oil
3 eggs, beaten
1 lg. onion, chopped
2 T. sugar
1 c. cream-style corn
1/2 jalapeño (or more), chopped
11/2 c. Cheddar cheese, grated
1/4 lb. bacon, cooked and crumbled
1/4 pimento, chopped (optional, as far as I'm concerned)
1-2 cloves garlic, minced

Directions:
Directions:
Mix all the ingredients together, blending well. Pour into a 9x9-inch square pan and bake at 400º for 35-40 minutes.

Personal Notes:
Personal Notes:
If it isn't easy, I won't bake it, so, believe me, this is one easy recipe!!

 

 

 

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