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Jalapeno Corn Bread Recipe

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This recipe for Jalapeno Corn Bread is from Recipes from Vicksburg and Beyond , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (8 1/2 oz.) cream style corn
1 cup Martha White self rising cornmeal
1 cup grated sharp cheddar cheese (4 oz.)
3/4 cup milk
3 eggs, slightly beaten
1/4 cup chopped jalapeno peppers
2 tablespoons crisco
Directions:
Directions:
preheat oven 400 degrees.
Combine all ingredients except crisco and mix
well.
Put crisco in cast iron skillet, and heat over
medium high heat until crisco is hot. Immediately
pour hot crisco in the batter and stir. Pour into hot
skillet.
Bake for 40-45 minutes.
If after 35 minutes the top appears too brown,
cover with aluminum foil.
Serve hot.

My Notes:
Great served with Red Beans and Rice

 

 

 

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