"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Furr's Jalapeno Bread Recipe

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This recipe for Furr's Jalapeno Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Zeller


1/2 c plus 3 T all purpose flour
1 t salt
2 1/2 T sugar
3 1/2 t baiking soda
1 c plus 3 T white cornmeal
2 eggs
1/2 c vegetable oil
2 c minus 1 T buttermilk
1 1/2 T onion, finely chopped
1 1/2 T bell pepper, finely chopped
1 T Jalapeno pepper, finely chopped
2 t chopped pimiento
1/2 c whole grain corn, well drained

Combine flour, salt, sugar, baking powder, baking soda and cornmeal. Add eggs, vegetable oil and buttermilk. Blend well and stir in onion, bell pepper, jalapeno pepper, pimiento and corn. Pour into well-greased muffin pans. Bake at 450 degrees for 15 to 20 minutes or until brown. Makes 15 muffins.




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