Jalapeño Cornbread

recipe

Yield:

9 servings

Recipe from

Oxmoor House

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs, slightly beaten
1 cup milk
2 tablespoons bacon drippings
1 cup whole kernel corn
1 large jalapeño pepper, chopped
3 tablespoons chopped pimiento

Preparation

Combine all ingredients; mixing well. Pour batter into a greased 8-inch square pan. Bake at 350° for 35 minutes or until lightly browned.

Note:

Oxmoor House Homestyle Recipes

January 1983
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