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Cornbread, Jalapeno Recipe

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This recipe for Cornbread, Jalapeno, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


1 1/4 cups yellow corn meal
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon paprika
1 teaspoon sugar
1 beaten egg
2/3 cup milk
1/2 cup evaporated milk
1/4 cup shortening
15 oz cream-style corn
4 tablespoons butter
2 tablespoons chopped onion
3 jalapeno chiles, chopped or diced
4 oz chopped green chiles
3 tablespoons chopped pimento
1 cup shredded Cheddar cheese

Mix the corn meal, flour, baking powder, salt, sugar and paprika in a large mixing bowl.
Combine the egg, milk, shortening and corn in another mixing bowl.
Add this to the dry ingredients; mix to just combined.
In a saucepan, melt the butter; saute the onions, chiles and pimento until the onions are transparent.
Add this to the rest of the batter, once it has cooled a bit.
Add the cheese.
Mix well, but don't over mix.
Preheat the oven to 400.
Butter an 8-inch square pan; pour in the batter.
Bake for 35 minutes.
Cool, then cut into serving sized pieces.




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