"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Jalapeño Cornbread Recipe

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Jalapeño Cornbread image


This recipe for Jalapeño Cornbread, by , is from Liz & Chris' Kitchen , 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!

Yolanda Franzen


3 Cups cornmeal
1 Cup flour
2 Tablespoons sugar
1 Tablespoon salt
4 Teaspoons baking powder

Mix above ingredients

3 Eggs, lightly beaten
1½ Cups milk
½ Cup bacon grease or cooking oil

Add liquid mixture to the cornmeal mixture and stir in a 1# can of cream-style corn.
6-8 chopped jalapeño peppers
2 Cups grated sharp cheddar cheese
1 Large onion, grated

Pour mixture in 2 well oiled baking pans and bake in hot oven 425 degrees Fahrenheit for approximately 25 minutes or until done when tested.

Personal Notes:
Personal Notes:
This recipe was shared by Mrs. Pauline Hangs (elderly neighbor who lived across the street when Chris was born).
She often made this cornbread for us and brought it over, hot out of the oven, in time for dinner.




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