Jalapeno cornbread #2

Yield: 8 Servings

Measure Ingredient
3 cups Pioneer cornbread mix (or any white cornmeal)
1 can (14-oz) cream corn
½ cup Oil
3 \N Eggs; beaten (up to)
9 \N Jalapeno peppers
1⅔ cup Milk
1 large Onion; chopped
1½ cup Sharp cheddar cheese; grated
1 teaspoon Salt
3 teaspoons Sugar

submitted by: as5x@... (Amy Smalley, Charlottesville VA) Here is a great cornbread recipe. My husband and I could eat a whole pan in one sitting!

Mix everything in a bowl. Pour into a 13x9x2 casserole and bake at 450 for about 35 minutes. It may be a little gooey in the middle but will set when you let it cool (although we usually can't wait that long.) DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 29 APRIL 1996

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