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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Loaded Jalapeno Cornbread Recipe

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This recipe for Loaded Jalapeno Cornbread is from The Dublin McClure Clan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
one onion chopped, 3/4 pound (1 1/2 cups) sharp cheddar cheese grated, 4 eggs, one 14 3/4 ounce can creamed corn, one 16 ounce carton of sour cream, 1/2 cup oil, one 4 ounce can diced jalapenos, one cup of yellow cornmeal, one cup flour, one T baking powder, one tsp dalt
Directions:
Directions:
Beat eggs in large mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion, cheese and jalapenos. Add cornmeal, flour, baking powder and salt and mix well. Pour batter into greased 13x9 baking dish and bake at 350 degrees until brown on top, 55 to 60 minutes.
Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
This can really make a meal on its own or use it along with chili.

 

 

 

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