Ingredients
Jalapeno Cornbread
2 eggs
1/4 cup salad oil
1-4 canned California green chilies (jalapenos)
1 small can (about 9 oz.) cream style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 tsp. Salt
2 tsp. Baking powder
2 cups shredded sharp Cheddar cheese
Instructions
In a large bowl beat eggs and oil until well blended. Rinse seeds out of
Chilies; finely chop chilies and add to egg mixture. Add corn, sour cream,
Cornmeal, salt, baking powder and 1-1/2 cups of the cheese, stirring until
well
Blended. Pour batter into greased 8 or 9″ round or square pan. Sprinkle
With remaining cheese, evenly over the top. Bake at 350 for 1 hour or until
a
Wooden skewer inserted in center comes out clean and the crust is lightly
Browned.
Since the hotness of each chili pepper varies, you should sample a small
Piece of each and then decide how much to use in the recipe.
