Post by JJ Judkins on Apr 4, 2010 3:20:44 GMT -6
* Exported from MasterCook *
Jalapeno Cornbread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : baked Bread
tex - Mex Try This
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups yellow corn meal
1 1/4 cup flour
1 Tbs. Baking powder
1 tsp. salt
1/4 tsp. paprika
1 tsp. sugar
1 well-beaten egg
2/3 cup milk
1/2 cup evaporated milk
1/4 cup shortening
One 15-ounce can cream-style corn
4 Tbs. butter
2 Tbs. chopped onion
3 Jalapeno Chiles -- chopped or diced
1 can chopped green chiles -- (4 ounce)
3 tbs. chopped pimento
1 cup shredded cheddar cheese
Mix corn meal, flour, baking powder, salt, sugar and paprika in a large mixing bowl. Combine egg, milk, shortening and corn. Add to dry ingredients.
In a saucepan, melt butter and saute onions, chiles and pimento until onions until tender. Add this to the rest of the mixture. Mix well, but don't over do it. Add cheese and blend in. Butter an 8-inch square pan and pour mixture in.
Heat oven to 400* and bake for 35 minutes. Cool, then cut into serving pieces.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2203 Calories; 151g Fat (61.3% calories from fat); 60g Protein; 155g Carbohydrate; 6g Dietary Fiber; 302mg Cholesterol; 4984mg Sodium. Exchanges: 8 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Non-Fat Milk; 27 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Jalapeno Cornbread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : baked Bread
tex - Mex Try This
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups yellow corn meal
1 1/4 cup flour
1 Tbs. Baking powder
1 tsp. salt
1/4 tsp. paprika
1 tsp. sugar
1 well-beaten egg
2/3 cup milk
1/2 cup evaporated milk
1/4 cup shortening
One 15-ounce can cream-style corn
4 Tbs. butter
2 Tbs. chopped onion
3 Jalapeno Chiles -- chopped or diced
1 can chopped green chiles -- (4 ounce)
3 tbs. chopped pimento
1 cup shredded cheddar cheese
Mix corn meal, flour, baking powder, salt, sugar and paprika in a large mixing bowl. Combine egg, milk, shortening and corn. Add to dry ingredients.
In a saucepan, melt butter and saute onions, chiles and pimento until onions until tender. Add this to the rest of the mixture. Mix well, but don't over do it. Add cheese and blend in. Butter an 8-inch square pan and pour mixture in.
Heat oven to 400* and bake for 35 minutes. Cool, then cut into serving pieces.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2203 Calories; 151g Fat (61.3% calories from fat); 60g Protein; 155g Carbohydrate; 6g Dietary Fiber; 302mg Cholesterol; 4984mg Sodium. Exchanges: 8 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Non-Fat Milk; 27 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0