Home Cooking Recipes
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Jalapeño Cornbread
Chef:  Carol F. Mandrell - Olton, TX          Category:  Breads

Ingredients:
4 eggs
3 cups cornmeal
1 cup flour
2 tablespoons sugar
2 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
6 tablespoons cooking oil
1 can whole kernel corn, drained
1 1/2 cups Cheddar cheese, grated
1 large onion
3 1/2 cups buttermilk
1/2 cup jalapeños, chopped







Directions: Pre-heat oven to 450°F to 500°F. Beat eggs, add cornmeal, flour, sugar, salt, baking soda, baking powder, oil, corn, cheese, onion, buttermilk and jalapeño peppers. Mix well. Bake until golden brown.

Notes:

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