Jalapeno cornbread

Jalapeno cornbread

Ingredients/Components

• or 5 chopped and seeded jalapeno peppers - 4 item
• can cream-style corn - 1 oz
• milk
• self-rising corn meal mix - 3 c
• grated sharp Cheddar cheese
• large onion, grated - 1 item
• oil - 1/2 c
• beaten eggs - 3 item

How to make jalapeno cornbread:

Combine peppers, corn meal mix, onion, corn, cheese, onion, oil and milk; mix. Add the beaten eggs last. Pour into 9 x 13 x 2-inch greased baking pan. Bake at 450° for 35 to 45 minutes. Bread will be moist. Cut into small squares and freeze, if desired.

You may increase or decrease jalapeno peppers to taste.

Recipe categories: Breads, Grains, Pasta, rice and grains.