Title: Western Style Jalapeno Cornbread
Categories: Corn, Bread
Yield: 6 Servings

1 c Cornmeal
1/3 c All-purpose flour
1 tb Sugar; optional
2 ts Double-acting baking powder
1/2 ts Baking soda
2 lg Eggs; beaten
1 c Buttermilk
1/3 c Onions; minced
1 c Creamed corn; 8 ounce can
2 tb Green peppers; minced
2 tb Jalapeno peppers; chopped
1/2 c Cheddar cheese; shredded

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten
eggs and all the remaining ingredients, blending well. Add the two mixtures
together and stir only until moistened. Use a heavy cast iron skillet if
available; if not, use a 9-inch square baking dish. Grease the skillet or
dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35
minutes or until golden brown. Cool slightly and serve immediately.

Recipe by: Jo Anne Merrill

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Dec 19, 1997