"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

Charlene's Jalapeno Cornbread Recipe

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This recipe for Charlene's Jalapeno Cornbread, by , is from Belles of the Bowl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Pace
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup of oil
1 can cream style corn
1 3/4 cups cornmeal
1 cup grated cheddar cheese
2 eggs
2 tsp. salt
1 cup buttermilk
1 tsp soda
3 chopped jalapenos
1 cup onions, chopped
1 large jar of pimentos

Directions:
Directions:
Combine all the ingredients in a bowl. This will fill a iron skillet and a small iron skillet. It is best cooked in the iron skillets. You can try to get it in one skillet, but it will mess up your oven. Great with pinto beans.Bake 40 min. to 1 hour. Test with a knife to see if it comes out clean.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20minutes
Personal Notes:
Personal Notes:
If you want to just serve this, add browned ground meat or turkey. Top with sour cream and chopped tomatoes

 

 

 

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