I overheard a conversation somewhere and someone said they absolutely adore jalapeño cornbread. I’m still not a fan of cornbread, but something about it being jalapeño laced makes me think I would try it.
Jalapeño Cornbread, from Mrs. Harvey Penshorn (Peggy)
As printed in The San Antonio Conservation Society Cook Book, from The San Antonio Conservation Society, 1982
1 cup corn meal
½ teaspoon salt
2 eggs
1 (16 oz.) can cream style corn
1 cup sharp cheese, grated
½ teaspoon soda
2/3 cup milk
½ cup bacon drippings
½ cup green chiles
Combine all ingredients. Mix well. Pour into well greased 12 x 8x 2 inch baking pan or into well greased 8 x 4 inch loaf pan. Bake for 45 minutes at 350°. Serves 10 – 12.
