CHEDDAR-JALAPENO CORNBREAD Recipe

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This recipe for CHEDDAR-JALAPENO CORNBREAD is from The Goodman 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: Bread and Muffins

Ingredients:	Ingredients: 5 slices bacon 1 eggs 1 1/4 c. milk 2 c. self-rising cornmeal 1 T. sugar 1/4 tsp. garlic powder 1 (81/2-oz) can cream-style corn 1 c. chopped onion 3/4 c. (3-oz) shredded mild Cheddar cheese 2 T. canned chopped jalapeno peppers 2 T. chopped pimento

Directions:	Directions: Cook bacon in a 9-inch cast-iron skillet until crisp; remove bacon, crumble and set aside. Drain skillet, reserving 5 tablespoons drippings. Coat bottom and sides of skillet with 1 tablespoon of reserved drippings. Heat skillet in 400º oven while mixing ingredients. Beat eggs in a medium mixing bowl stir in milk and 4 tablespoons reserved bacon drippings. add bacon and remaining ingredients, and mix well. Remove skillet from oven; pour batter into skillet. Bake at 400º 35 minutes or until cornbread is golden brown.

Number Of Servings:	Number Of Servings: 8 to 10

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CHEDDAR-JALAPENO CORNBREAD Recipe

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Category:

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Ingredients:

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Directions:

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