Jalapeño Cornbread


Serves: 5
Total Calories: 785

Ingredients

3 cups yellow cornmeal
1 cup cream-style corn
1 teaspoon sugar
2 teaspoons salt
1 cup chopped onion
1 1/2 teaspoons baking powder
1 cup vegetable oil
3 eggs
1 3/4 cups milk
1/2 cup chopped jalapeño pepper
1 1/3 cups grated cheese

Directions:

Mix all (in large mixing bowl) and pour into a 9x13-inch ungreased pan. Bake in a preheated 350° oven for 1 hour.

Note: If you’re not familiar with the jalapeño pepper, be forewarned: These hot green peppers are not for people with timid taste buds. And don’t be fooled by a can marked "mild" jalapeño peppers. Even the "mild" variety can make your eyes water.


Editor's Extra: This makes a lot, but halves easily for a delicious supper with veggies.

Nutritional Facts:

Serves: 5
Total Calories: 785
Calories from Fat: 434

This Jalapeño Cornbread recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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