"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

Jalapeno Cornbread Recipe

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

Angie (Mize) Marsalis
Added: Saturday, April 29, 2006


2 1/2 tsp baking powder
1 tsp salt
1/2 cup veg. oil
1 lb grated cheddar cheese
5 cups yellow cornmeal
1 1/2 cups creamed corn
1/2 cup chopped onion
1/3 cup chopped jalapenos
6 Tbsp sugar
2 eggs
2 1/2 cups milk

Mix all well. Bake in a 9 x 13 pan at 375 degrees for 45 minutes to an hour.




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