"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

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.

Contributor:  
Contributor:  
Betty Walker
Added: Tuesday, May 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup of melted butter
1 cup canned white cream style corn
1 cup sour cream
2 large eggs, lightly beaten
1 1/2 cups self-rising cornmeal
1 cup (4 ounces) shredded sharp cheddar cheese
2 to 4 fresh jalapeno peppers, seeded and chopped---canned works too (add more or less peppers for your own taste.)

Directions:
Directions:
Preheat oven to 400. Grease bottom of a 9 inch round cake pan or skillet with 1 tablespoon melted butter; set aside. Combine remaining melted butter, corn, sour cream and eggs in a large bowl and mix together. Add cornmeal, stirring until moistened. Stir in cheese and chopped peppers.

Pour batter into prepared pan. Bake for 35 to 40 minutes or until golden.

 

 

 

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