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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread is from Celebrating Family, 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:  
1 cup cornmeal
2 tsp. baking powder
1/4 tsp. salt
2 large eggs
3 tbsp. non-fat sour cream
1 can cream style corn (9 3/4 or 11oz)
1 jar pickled, chopped jalapeño peppers - drained (5 tbsp.) (4.25 oz size)
1/2 tsp. vegetable oilvegetable cooking spray
Directions:
Directions:
Heat: 8 inch cast iron skillet in 400º oven for 5 min.
Combine: first 3 ingredients in large bowl. Make a well in center and set aside.
Combine: eggs and next 4 ingredients, add to dry mix, stirring until moistened.
Remove skillet from oven, spray with cooking spray. Pour batter in and bake
at 400 for 20 min.

 

 

 

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