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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread is from Recipes From Hazel Cadle , 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:  
2 cups self-rising cornmeal mix
1 (16-ounce) container sour cream
3 large eggs, lightly beaten
1/3 cup vegetable oil
1 medium onion, chopped
1 (8 1/2 ounce) can cream-style corn
1 (4-ounce) can chopped jalapeno peppers*
2 cups (8 ounces) shredded sharp cheddar cheese
Directions:
Directions:
1. Stir together all ingredients in a large bowl. Pour batter into a lightly greased 13-x9-inch pan.
2. Bake at 350 degrees for 1 hour or until top is golden.
Number Of Servings:
Number Of Servings:
12 to 15 servings
Personal Notes:
Personal Notes:
* 1 (4.5-ounce) can chopped green chiles may be substituted

 

 

 

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