"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Quivering Jalapeño Corn Bread Recipe

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This recipe for Quivering Jalapeño Corn Bread, by , is from The Carter-Smith VFW Post #5867 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mabel Vares


1 1/4 c. yellow cornmeal
1/2 c. white all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
2 eggs
1 c. buttermilk
1/2 c. sour cream
1 six-ounce can cream style corn
4 tbsp. butter, melted
1 three-ounce can chili peppers, drained and diced
1/2 c. grated sharp cheese

Preheat oven to 350º
Generously grease a 10-inch, ovenproof skillet , or pan.
Combine cornmeal, flour, baking powder, baking soda and salt.
Combine eggs, buttermilk, sour cream and cream corn. Stir in melted butter and diced peppers. (Use hot jalapeños for VERY hot bread; mild chilies otherwise.)
Combine cornmeal mixture and buttermilk mixture. Pour into a prepared skillet. Top with grated cheese. Bake one hour or until top is dark golden brown.

Personal Notes:
Personal Notes:
Goes very well with any of your favorite bean soup recipes.




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