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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeno Corn Bread Recipe

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This recipe for Jalapeno Corn Bread is from The Elden Family Cookbook Project, 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:  
8 bacon slices
1/2 cup chopped onion
3 or 4 fresh jalapeno or serrano chiles, seeded and minced
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1.2 cup cooked whole kernel corn
1/2 cup (2 oz) shredded Cheddar cheese
Directions:
Directions:
Preheat oven to 400º. Cook bacon in a skillet until crisp; drain on paper towls. Pour 2 tablespoons of the bacon drippings into a 9 inch cast-iron skillet or 9 inch square baking pan. Discard all but 2 tablespoons of the remaining drippings. Add onion and chiles to remaining drippings in pan. Cook over medium heat until onion is soft but not brown, 4 to 5 minutes.

In a large bowl, combine dry ingredients. In a small bowl, beat eggs and milk. Crumble bacon; add bacon, onion mixture and corn to eggs. Pour mixture into dry ingredients; stir just until moistened.

Pour into skillet; sprinkle with cheese. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges or squares; serve hot.

 

 

 

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