Home Bread-Bakers v099.n068.12
[Advanced]

jalapeno bread

rls-1850@juno.com
Tue, 21 Dec 1999 12:31:34 -0600
v099.n068.12
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.