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Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Boenisch
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. corn meal
1 c. cream corn
1 c. shredder cheddar cheese
1/2 c. Wesson oil
1/2 c. buttermilk
1 tsp. baking soda
2 eggs
2 jalapeno peppers, chopped (may use less)

Directions:
Directions:
Mix all ingredients together. Pour into a heated skillet or casserole dish (9x9) and bake at 400 until golden brown.

Personal Notes:
Personal Notes:
May double the recipe but only use 3/4 c. of oil.

 

 

 

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