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	* Exported from MasterCook * Jalapeno Corn Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cornmeal 1/2 cup oil 2 1/2 cups milk 1 cup onions, chopped 3 teaspoons baking powder 4 ounces Jalapeno peppers 1 teaspoon salt 17 ounce creamstyle corn 3 eggs 1 small can chopped pimentos 2 1/2 cups grated cheddar cheese In a mixer, combine cornmeal, milk, baking powder, salt and eggs. Mix well. Stir in onions, Jalapenos, pimentos, creamed corn, and cheese. Pour batter into a greased 13 X 9 X 2 inch cake pan. Bake at 350F for 25 minutes or until bread pulls away from sides of pan and is golden brown. Copyright 1995-1996. The Utah Card. NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 14g Total Fat; (51% calories from fat); 8g Protein; 20g Carbohydrate; 52mg Cholesterol; 324mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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