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Treebeard's Jalapeno Cornbread

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“Creamed corn and cheddar cheese make this cornbread moist and a few jalapeno peppers give it a kick. Adjust the amount of jalapenos to accommodate your individual taste.”
READY IN:
1hr
SERVES:
6
YIELD:
12 squares
UNITS:
US

Ingredients Nutrition

  • 5 12 teaspoons baking powder
  • 1 teaspoon salt
  • 12 cup vegetable oil
  • 5 cups cheddar cheese, grated
  • 5 cups stone-ground yellow cornmeal
  • 1 12 cups creamed corn
  • 12 cup onion, chopped
  • 12 cup jalapeno pepper, chopped
  • 6 tablespoons sugar
  • 2 eggs, beaten
  • 2 12 cups milk

Directions

  1. Preheat oven to 350.
  2. Spray 9 x 13 inch cake pan with non-stick spray. Set aside.
  3. In large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.
  4. Bake for 45-50 minutes or until cornbread tests done.
  5. TIP: To keep the cut-end of cheese from drying out, rub with a little butter or olive oil before re-wrapping.

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