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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

TREEBEARDS' JALAPEŅO CORNBREAD Recipe

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This recipe for TREEBEARDS' JALAPEŅO CORNBREAD is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 cups grated cheddar cheese (about 1 pound)
5 cups yellow cornmeal
1 1/2 cups creamed corn
1/2 cup chopped white onion
1/3 cup sliced jalapeņo peppers
6 tablespoons sugar
2 eggs
2 1/3 cups milk
Directions:
Directions:
Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.

Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.

To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake
Number Of Servings:
Number Of Servings:
10 servings

 

 

 

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