"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jalapeno Cornbread Recipe

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

Nonni Rose
Added: Tuesday, August 30, 2005


1 cup flour
1/4 cup sugar (optional)
1 tsp. salt
1/4 tsp. garlic powder
2 tbsp. chopped jalapeno peppers
(green chillies may be substituted)
1cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup shortening
1 8oz. can creamstyle corn
1 tbsp. baking powder

Combine flour, sugar, baking powder and garlic powder---stir in the cornmeal.
Add eggs, milk and shortening--beat until smooth
Add corn and peppers--stir to mix
Pour into a 9inch greased square pan
Bake at 425deg. for 35 to 40 minutes or until golden brown.




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