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Jalapeno
Cornbread
The following recipe was handed down to me in 1950 by a friend from Mexico who's family had it since 1925. I have changed some of the ingredients over the years, instead of using Jalapeno's I use sm can of diced chili's so it is not as hot to taste...if you like hot use Jalapeno's. Also, instead of using corn mix I use the Jiffy Corn Bread in the box as this is perfect and is convenient to keep on hand as a full time RV'er. Hope you enjoy
Carol Carmichael, Camp Host @ De Anza 2007/08
Jalapeno Cornbread
1 can (sm.) Jalapeno's or diced chili peppers (if
using fresh jalapeno's make sure seeds are removed)
3 eggs
2 pkg. corn bread Mix ( make it simple and use 2 boxes of Jiffy 14oz.)
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 can (8oz) cream style corn
1 lg. onion grated
1/2 cup vegetable oil
1 teaspoon baking powder
3 teaspoons sugar
Beat eggs and sugar, blend in milk, stir in corn mix, cheese, corn, onion,
mix chili's, add baking powder & veg oil. Bake in 13x9 baking pan, Bake in
HOT OVEN 400 degrees, or until golden brown. Cool cut into squares
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De Anza Trails RV& Pet Resort |