JALAPENO CORN BREAD|
2 c. corn meal
1 tsp. salt
1 c. buttermilk
2 tsp. baking powder
1 c. sharp Cheddar cheese
1/2 c. vegetable oil
1 small can cream corn
3 to 6 jalapeno peppers,
1/2 green pepper, chopped
2 medium onions, chopped
Mix corn meal, buttermilk, vegetable oil, eggs and corn.
Beat well. Stir in peppers, onions and green peppers. Grease
heavy pan. Pour in 1/2 batter. Sprinkle 1/2 cup grated
cheese. Pour in remaining batter. Cover with rest of cheese.
Bake at 350 degrees to 400 degrees for 40 minutes.
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