Sunday, January 22, 2006

Jalapeno Cornbread

A flavorful jalapeno cornbread recipe, delicious with chili or beans.

INGREDIENTS:

* 3 cups buttermilk cornbread mix
* 2 1/2 cups milk
* 1/2 cup vegetable oil
* 3 eggs, beaten
* 1 cup chopped onion
* 2 tablespoons sugar
* 1 cup cream style corn
* 1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
* 1 1/2 cups Mexican blend cheese, shredded
* 6 slices bacon, cooked and crumbled
* 1/4 cup chopped pimiento
* 1/2 teaspoon garlic powder

PREPARATION:
Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes.

This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

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