Jalapeno cornbread

Jalapeno cornbread

Ingredients/Components

• eggs - 3 item
• milk
• baking powder - 1 tsp
• vegetable oil - 1/2 c
• shredded Cheddar cheese
• can cream-style corn - 1 item
• sugar optional - 3 tsp
• large onion, grated - 1 item
• boxes Jiffy corn muffin mix - 2 item
• can jalapeno peppers - 1 item

How to make jalapeno cornbread:

Rinse and drain peppers under cold running water. Remove seeds and menbranes; chop into very small pieces. Beat eggs in a large bowl; blend in milk. Stir in corn muffin mix, cheese, corn, onions, oil, baking powder and sugar. Mix until smooth. Stir in pepper. Bake in hot oven (400°) for 40 minutes or until golden brown. Cool slightly. Cut in squares and serve.

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