Saturday, November 14, 2009

Jalapeno Cornbread


3 cups buttermilk cornbread mix
2-1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers
1-1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder


Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

This recipe was submitted by Jules who blogs at The fat chefs love to cook - check out her blog! This is also the only entry to our contest so far - still 2 days to get your entries in!


VINCENT said...


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We would like to add it to the

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