Jalapeno Cornbread

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger is running a series of recipes from that cookbook. If your church has a cookbook, or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Jalapeno Cornbread

Stella Wiegreffe

1 c. canned cream style corn 1 c. sour cream

1 c. corn bread mix 1 c. grated cheddar cheese

1/3 c. vegetable oil ½ c. chopped onion

2 eggs, beaten 1/8 c. canned chopped jalapenos

Preheat oven to 350. Grease an 8x8-inch pan. Combine all ingredients and pour into pan. Bake 45-50 minutes or until firm. Recipe may be doubled and baked in a 9x13 pan for 1 hour.