"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jalapeno Cornbread Recipe

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

Contributor:  
Contributor:  
Kay Johns
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 C. yellow cornmeal
1 t. sugar
1 C. chopped onion
1 1/2 tsp. baking powder
3 eggs
1/2 C. chopped jalapeno peppers
1 C. cream style corn
2 tsp salt
1 1/3 C. grated cheese
1 C. vegetable oil
1 3/4 C. milk

Directions:
Directions:
Mix all ingredients well. Pour into a 9 x 16 inch ungreased pan. Bake in a preheated 350 oven for 1 hour.

Personal Notes:
Personal Notes:
This cornbread is yummy. Especially good with beans. You can adjust the amount of jalapeno's to your taste. This is pretty warm with the amount listed.

 

 

 

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