Jalapeño Corn Bread

This seems to be a seriously kicked up corn bread recipe. Great with chili or any other spicy soup or meat dish. Use as few or as many jalapenos as you like. This recipe will be spicy with 5 peppers. Remember to remove the seeds and membranes and wear rubber gloves when chopping your peppers.

Jalapeño Corn Bread

1 ½ cups yellow cornmeal

3 tsp. baking powder

½ tsp. salt

1 cup grated yellow longhorn cheese

1 cup grated onions

5 large Jalapeños, chopped finely

3 eggs, lightly beaten

½ cup Mazola oil

1 cup sour cream

1 8 ½ oz. can cream style corn

Mix together cornmeal, baking powder, and salt. Stir in cheese, onions and Jalapeños. Add eggs, oil, sour cream, and corn; mix well. Grease a large loaf-cake pan and pour in batter. Bake at 400 degrees for 15 to 20 minutes. Makes 10 to 12 servings.

Serve Jalapeño corn bread with black-eyed peas… there is a tradition that those who eat black-eyed peas on New Year’s Day will have good luck throughout the year

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