"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for TREEBEARDS JALAPENO CORNBREAD, by , is from The Minor Family Cookbook , 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!

Dottie Glaser


5 Tbsp. Baking powder
2 tsp. salt
1 cup vegetable oil
10 cups chedder cheese (grated)
10 cups yellow corn meal
3 cups Creamed corn
1 cup white onion (chopped Small)
1 cup Jalapeno peppers (sliced)
3/4 cup sugar
4 eggs
5 cups milk

Throw all the ingredients into a bowl and mix them up.
Grease a 12x20 pan or (2- 12x10 pans) with Pam.
Pour mixture into the pan and spread evenly. Cook in a 350 degree oven for 45 min to 1 hour (cooking time may vary depending non the oven).
Cook until brown and firm in the center. Push a toothpick in the center to see if any sticks to it , When the toothpick comes clean, the cornbread is ready.




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