Breads & Pastries

Jalapeño Corn Bread

1 onion

4 eggs

1 (16oz) sour cream

1 can (4oz) diced jalapenos

1 cup flour

1 teaspoon salt

1 1/2 cups sharp cheddar cheese (grated)

1 can (14oz) creamed corn

1/2 cup oil

1 cup yellow corn meal

1 tablespoon baking powder

Preheat oven to 350.  Chop onion.  Beat eggs in a large mixing bowl.  Stir in creamed corn, sour cream and oil.  Fold in onion, cheese and jalapenos.  Add corn meal, flour, baking powder and salt, and mix well.  Pour batter into greased 9×13 pan, and bake until brown on top.  Approximately 55 to 60 minutes.

Beverly Rose (Portia’s Friend)

Richmond, Texas

You may also like...