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Jalapeño Buttermilk Cornbread Recipe

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

Contributor:  
Contributor:  

Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. self-rising buttermilk corn meal mix
1 egg, beaten
1 1/2 c. buttermilk
4 strips bacon
1 tsp. pickled jalapeños, finely chopped

Directions:
Directions:
Fry four strips of bacon until crispy. Crumble bacon and save grease. Combine corn meal mix with milk and egg, stir well. Fold in bacon crumbles and jalapeños. Pour bacon grease into a 5" x 9" one-quart loaf style baking dish. Place in preheated 450º oven until grease is hot. Remove dish from oven and pour cornbread batter into hot dish. Return to oven and bake for 20-25 minutes.

 

 

 

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