Sunday, April 17, 2011

Marilyn's Jalapeno Cornbread - a weekend recipe

  Cornbread is a staple for every good southern cook. When it comes to making cornbread, few can compete with my own wife, and wonderful southern cook, Marilyn. Here is her cornbread recipe using jalapenos, her daughter Shannon’s favorite.

• 2 ½ c cornmeal

• 1 c flour

• 2 Tbsp. sugar

• 1 Tbsp. salt

• 4 tsp. baking powder

• 3 eggs, lightly beaten

• 1 ½ c milk

• ½ c cooking oil

• 16 oz. can cream corn

• 2 jalapeno chili peppers, chopped and seeded

• 2 c sharp cheddar cheese, grated

• 1 onion, large, grated


Combine first five ingredients in a bowl. In another bowl, mix milk, eggs and cooking oil, and then combine with cornmeal mixture. Stir in remaining ingredients, and then pour into two well greased baking pans. Bake at 425° for 25 minutes, or until done.


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