"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jalapeño Cornbread Recipe

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

Grams Jo Shumway
Added: Monday, September 28, 2009


1/2 lb sausage or bacon diced
1/2 c. sifted flour
3 tsp. b. powder
2 tsp sugar
3/4 tsp salt
1 1/2 c. cornmeal
1 egg beaten
3 Tbsp melted oleo
3/4 c. buttermilk
1/2 c. canned mex-style corn, drained
1/4 c. canned green chilies, drained and diced

Fry sausage/bacon until crisp, drain. Save drippings. Sift flour, b. powder,sugar, salt. Stir in cornmeal, Combine eggs, oleo, and buttermilk; combine with ingredients, corn, chili's, sausage/bacon. Mix until just blended--do not over beat. Batter will be stiff. In a 10' casserole, grease pan and bake 400º for 25 minutes




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