"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

jalapeno cornbread Recipe

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This recipe for jalapeno cornbread, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann & Norman Grantham
Added: Tuesday, August 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
11/2c. selfrising cornmeal mix
1 medium onion chopped
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1c. grated cheese
3-4 jalapeno peppers chopped
1c. butter milk
1c. cooking oil
1c. creamstyle corn
2 eggs






Directions:
Directions:
mix dry ingredients first,add additional ingredients and mix. use a hot greased pan. cook 45 minutes at 375 degrees.when done remove from pan to cool.good hot or cold.

Personal Notes:
Personal Notes:
I recommend using a muffin pan. preheat pan and spray with pam after hot.

 

 

 

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