• Tommy Centola

Jalapeno Cornbread from LeRuth’s 20th Anniversary Cookbook

Updated: Jan 4

Cornbread is a very popular dinner accompaniment here in Arkansas. But it is not that same sweet cornbread that you get from a Jiffy mix. One version you find often in restaurants is a Jalapeno Cornbread. Here is a recipe taken from LeRuth’s 20th Anniversary cookbook.

1 cup Corn Meal

1/4 cup Flour

2 teaspoons Salt

1 teaspoon Baking Soda

1/4 cup Salad Oil

2 Eggs

1 cup Cream Style Corn

2 or more chopped Jalapeno Peppers

1 cup grated Cheddar Cheese

1/2 cup chopped Green Onions (sauteed in a little oil)

Mix ann ingredients together. Bake at 400 degrees for 20 to 30 minutes.

Enjoy!!!

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