Loading

Jalapeño Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated cheddar cheese
  • 1/2 cup canned jalapeños, drained, chopped (1/2 cup)
  • 2-ounce jar chopped pimientos
  • 1 medium onion, chopped
  • 1 cup water
  • 1/3 cup vegetable oil
  • 2 eggs
  • 4 slices crisp bacon, crumbled
  • 1 tablespoon bacon drippings
Preheat oven to 375°F.

Combine dry ingredients in a bowl. Stir in cheese, jalapeños, pimientos, onion and crumbled bacon.

In another bowl, beat together the water, oil and eggs. Stir in dry ingredients until just moistened. Melt bacon drippings in an 8- or 9-inch skillet or pan. Pour batter into hot pan and bake for 30 to 35 minutes.
Cornbread Recipes
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical


Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Shop on Amazon.com
Visit amazon.ca


Website: Texana
Our website devoted to Texas books, travel, people & culture


Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.