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Jalapeno Corn Bread Recipe

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This recipe for Jalapeno Corn Bread is from The Semmler Family Cookbook , 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 c. yellow cornmeal
1/2 c. flour
1/2 tsp. soda
1/2 tsp. sugar
1/2 tsp. salt
1 can cream style corn
1 medium onion chopped fine
2 or more seeded jalapenos chopped fine
1/4 lb. shredded cheddar cheese
1/2 c. oil
2 eggs, slightly beaten
1 c. buttermilk
Directions:
Directions:
Mix dry ingredients in bowl. In another bowl combine corn, onions, jalapenos and cheese. Combine dry and moist ingredients and add remaining ingredients, stirring until moistened.

Bake in greased 9x 14" pan at 450º 25-30 minutes. Corn bread is done when slightly browned on top. Remains very moist, almost like a casserole inside. Firms up as it sets in a few hours.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This irresistible snack must be carefully hidden, even from oneself, as it is simply too delicious to be healthy. Also, can be reheated the next day.

Original recipe from Dreft's Cookbook by Edie Heber Jahjawidjaja

 

 

 

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