Betty ewing's jalapeno corn bread

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Corn meal
1 tablespoon Sugar
1½ teaspoon Baking powder
1 teaspoon Salt
2 Eggs; beaten
½ cup Bacon drippings (whaja expect, health food?)
1 cup Cream style corn
1 Yellow onion; diced
½ pounds Sharp Cheddar cheese; grated
¼ cup Pickled jalapeno peppers; finely minced (seeded and deveined if you wish to reduce the fire a little bit)
⅛ cup (1 small jar) pimento (for color)
2 Cloves garlic; squeezed through press or otherwise finely mashed

Directions

"Best of the Best from Texas" (modified by Bob Bowen) Mix above ingredients in order of succession, dry ingredients first, then add the rest. Mix only until just wetted. Do not overmix. Pour into well greased and floured baking dish. Bake at 400-degrees for 35 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Robert Bowen" <thrust2@...> on Nov 10, 1997

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