Jalapeno Cornbread Ii

Name: Jalapeno Cornbread Ii
Ingredients: 1 1/2 c. cornmeal; 1 1/2 c. flour; 3 eggs; 1/2 c. oil or 1/2 c. margarine; 1/2 c. mayonnaise or Miracle Whip; 1 small onion, diced; 4 or more jalapenos, diced (including seeds); 1 c. or more cheese, grated (Velveeta is best); 1 can cream corn; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. baking soda; 1 Tbsp. sugar; 4 slices bacon, very crisp, broken into small bits and/or; 1 small breakfast sausage, cooked and drained

15 ingredients

6 steps

Ingredients

1 1/2 c. cornmeal
1 1/2 c. flour
3 eggs
1/2 c. oil or 1/2 c. margarine
1/2 c. mayonnaise or Miracle Whip
1 small onion, diced
4 or more jalapenos, diced (including seeds)
1 c. or more cheese, grated (Velveeta is best)
1 can cream corn
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
4 slices bacon, very crisp, broken into small bits and/or
1 small breakfast sausage, cooked and drained

Directions

1

Preheat oven to 350°.
2

Mix dry ingredients first.
3

Add eggs, one at a time, then other wet ingredients.
4

Mix only until blended.
5

If batter seems too thick or dry, add another egg or 1/4 cup milk.
6

Bake at 350° for 45 minutes or until golden brown in a 9 x 13 x 2-inch greased oblong pan.