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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Jalapeño Corn Bread Recipe

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This recipe for Jalapeño Corn Bread is from My Friends' 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:  
3 cups White Lily Buttermilk Self-Rising Cornmeal Mix
2 1/2 cups milk
1/2 cup vegetable oil
3 esggs beaten
3 Tbls sugar (optional)
1 medium grated onion (optional)
1 can cream style corn
2 cups grated cheddar cheese
5 or 6 jalapeño peppers (remove seeds and chop)
Directions:
Directions:
Mix together all ingredients and pour into3 greased and floured pie pans
Bake at 425º until golden brown
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Use the jalapeños to your taste
I usually make 1 pan without the jalapenos
For leftovers wrap tightly in aluminum foil
Freezes well

 

 

 

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