Tuesday, February 18, 2020 Cooking  No comments

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This jalapeno pepper cornbread is always a quick favorite coming out of my kitchen . I have always gotten the best results when using a cast iron skillet or wedge pan greased really good. It goes by many different names and lots of different combinations of ingredients . Some recipes call  for crisp cooked bacon crumbled up in it. Over the years i have  continued using this basic recipe of many years ago.  If you cannot tolerate jalapeno peppers, omit and use red and green bell peppers and it is still delicious.

1 can whole corn (drained)

1/4 cup finely chopped bell peppers

1 small jar pimento

3/4 cup finely chopped onion

1/4 cup finely chopped jalapeno pepper ( use caution when chopping peppers and wash hands immediately)

1 1/4 cup finely grated cheese ( i prefer sharp cheddar)

1 1/2 cup yellow corn meal

1/2 cup self-rising flour

1 tsp. salt

1 1/2 tsp. baking powder

1 cup sour cream

2/3 cup vegetable oil

3 eggs

Beat eggs well. Add oil, sour cream, baking powder, salt , cornmeal, add flour and beat well. Add onion, chopped peppers, and grated cheese.

Preheat oven to 375 degrees F. Grease a 10-inch cast iron skillet very well. Bake about 1 hour or until done. Remove from pan when slightly cooled. Yield 8 to 10 servings.

Plan a menu you and your family enjoy. QUICK JALAPENO PEPPER CORNBREAD is delicious with your favorite entree , salad, vegetables  casserole (since oven is already being used). Easy dessert such as fresh fruit or pudding . In this age of fast food restaurants and tv dinners, any sit down dinner with family and friends is a way to enjoy conversation with a great meal. Nutrition is so important with a minimum amount of effort . Have you ever caught yourself thinking and wishing dinner would just instantly appear on the table? I certainly have many times!

Enjoy !


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