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Jalapeño Cornbread

bread, biscuits, & rolls
This is from my sister-in-law, Jane Ricker. I had my first jalapeno upon moving to Texas in the late 70's and never looked back!  Jane says don't dare put this into anything except a cast iron skillet.  I have to confess that I've cooked it in regular pans with great success - just not as crispy.
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1 cup yellow corn meal
4 teaspoons baking powder
1  egg
1 small can of corn 

1 & 1/2 cups milk
1/4 cup Jalapeño  peppers, chopped (add more if you want)
1 cup sifted flour
1/2 teaspoon salt
3/4 cup grated cheese
  1. Mix dry ingredients together. Mix egg and milk together and add to dry ingredients. Stir.
  2. Add corn, cheese, and jalapeño peppers.
  3. Heat up a cast iron skillet with 1/4-in. of oil in bottom. Pour batter in after oil is hot.
  4. Cook until done at 450 degrees.

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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index