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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Jalapeno Cornbread Squares Recipe

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This recipe for Jalapeno Cornbread Squares is from Favorite Recipes from the Kitchen of Chef Jillbur, 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 chopped onion
1 1/2 cups grated cheddar cheese
4 eggs
1 15 oz. can creamed corn
1 16 oz. sour cream
1/2 cup oil
1 small 4 oz. can jalapeno (hot) or green chilis (mild)
1 cup corn meal
1 cup flour
1 Tbsp baking powder
1 tsp salt
Directions:
Directions:
Beat eggs in large mixing bowl. Stir in creamed corn, sour cream, and oil. Fold in onion, cheese, and jalapenos. Add corn meal, flour, baking powder and salt. Mix well.

Pour into 13X9 greased baking pan and bake 350 degrees for 55-60 minutes. Top will be browned. For serving, cut into small squares. Turns out like Mexican Polenta!

Easy to make half a recipe for smaller crowd (8X8 pan) instead.
Personal Notes:
Personal Notes:
My little sister, Jodie...always makes me laugh. With her husband, Steve Lee...we've been blessed to watch our kids grow up together. So many fun memories of family vacations and life milestones. As we are all looking at retirement, I hope we have many more adventures together.

 

 

 

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