JALAPENO MEXICAN CORNBREAD 
2 c. self-rising cornmeal
1 c. self-rising flour
1/2 tbsp. salt
1/2 tbsp. baking powder
2 eggs
1 stick butter
1 sm. jar pimentos
1 can cream style corn
1 lg. onion, diced
1 1/2 c. grated cheese
4 jalapeno peppers, chopped fine

Fry 1 pound of bacon. Crumble this in mixture. Pour 1/2 cup of bacon grease into mixture. Mix this all together and if you need to, add milk until you can stir mixture easily. Bake in well greased pan at 375 degrees until done and brown.

 

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