Tamera, this is a quick bread. The recipe is from The Best of Craig
Claiborne and was reprinted just this weekend in the St. Paul Pioneer
Press.
Jalapeno Corn Bread
Makes 8 servings.
1 can (8 1/2 counces) cream-style corn
1 cup yellow cornmeal
3 eggs
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup corn oil
1 cup grated sharp cheddar cheese, divided
1/4 cup chopped jalapeno peppers
2 tablespoons butter
Preheat oven to 400 degrees. In bowl, combine corn, cornmeal, eggs,
salt, baking soda, milk, oil, 1/2 cup cheese and peppers. Blend well.
Meanwhile, put butter in 11/2-quart casserole or 9-inch ovenproof
skillet. Place pan in oven until butter is hot but not brown.
Immediately pour in corn bread batter. Sprinkle with remaining 1/2 cup
cheese. Bake for 40 minutes.
___________________________________________________________________
Why pay more to get Web access?
Try Juno for FREE -- then it's just $9.95/month if you act NOW!
Get your free software today: http://dl.www.juno.com/dynoget/tagj.