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Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread, by , is from Feeding Cox's Army, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Bicking
Added: Friday, January 2, 2009


4 Tbs. corn oil
1 c. medium-grind corn meal
1 c. flour
2 Tbs. sugar
1 Tbs. baking powder
1 tsp. salt
1 c. buttermilk
1 c. corn kernels, drained or frozen
1 c. grated sharp cheddar cheese
3 eggs, lightly beaten
3-4 minced fresh jalapeno
2 Tbs., minced onion
2 Tbs. sour cream
1/4 c. melted butter

Grease 10" iron skillet with 1 Tbs. of oil. Place skillet in a cool oven and turn on to 400.,

Stir together cornmeal, flour, sugar, baking powder and salt. Pour in the buttermilk then add corn, cheese, eggs, jalapenos, onion and sour cream. Gently mix by hand until mixture is thoroughly blended. Stir in melted butter and the remaining oil.

Remove skillet from oven and pour batter into it carefully. Bake for 30 minutes or until it browns on top.

Number Of Servings:
Number Of Servings:
6-8 servings




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