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Jalapeno Cornbread
1
Cup Cornmeal
1
Cup Flour
½
4
½
½
½
4
2
1
1
Cup Milk
Teaspoon Baking powder
Teaspoon Salt
Teaspoon Garlic powder
Cup Grated cheddar cheese
oz. Canned jalapenos, drained, chopped
oz. Jar of pimientos
Medium onion, chopped
Cup Water
1
2
4
1
/3 Cup Vegetable oil
Eggs
Slices crisp bacon, crumbled
Teaspoon Bacon drippings
Preheat oven to 375 F.
Combine dry ingredients in a bowl. Stir in cheese, jalapenos, pimientos,
onion and crumbled bacon.
In another bowl, beat together water, oil and eggs. Stir in dry ingredients
until just moistened. Melt bacon drippings in an 8− or 9−inch skillet or
pan. Pour batter into hot pan and bake for 30 to 35 minutes.
Jalapeno Cornbread
52
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