Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!newsfeed.internetmci.com!in3.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Jalapeno Cornbread Followup-To: rec.food.cooking Date: 19 Aug 1996 07:09:23 -0600 Organization: Recipe Internet Lines: 38 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: jhelms@qualcomm.com Here is a cornbread recipe which I particularly enjoy with chili. Enjoy! Janet Helms San Diego, CA JALAPENO CORNBREAD 3 cups cornbread mix 2 tablespoons sugar 3 eggs, beaten 2 cups milk 0.5 cup vegetable oil 6 slices bacon, cooked and crumbled 1.5 cups (6 ounces) shredded sharp Cheddar cheese 1 large onion, diced 1 (8-3/4 ounce) jar diced pimiento, drained 2 tablespoons minced jalapeno peppers Combine cornbread mix and sugar in a large bowl. Add eggs, milk, and oil, mixing well. Stir in remaining ingredients. Pour batter into a greased 13- x 9- x 2-inch baking pan. Bake at 400 degrees for 40 to 45 minutes or until done. Yield: 12 servings. ---- Recipe Internet Recipes from AROUND THE WORLD to subscribe, send E-mail to davidg@clam.rutgers.edu with the subject SUBSCRIBE RECIPES Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.