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Madell Rice’s Jalapeño Corn Bread Recipe

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This recipe for Madell Rice’s Jalapeño Corn Bread is from The Yaras 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:  
1 cup buttermilk
1 ½ cups cornmeal
½ cup oil
¾ tablespoons baking soda
¾ teaspoon salt
1 medium onion, chopped
Jalapeño peppers to taste
1 can (8 ½ ounces) cream corn
2 eggs
Directions:
Directions:
Mix all together by hand until just moistened. Pour into prepared 10-inch cast iron skillet. Bake at 350°F for 45 minutes.

 

 

 

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