Recipe - Betty Ewings Jalapeno Corn Bread

1 One fourth cup Corn meal
1 tablespoon Sugar
1 One half teaspoon Baking powder
1 teaspoon Salt
2 Eggs; beaten
One half cup Bacon drippings (whaja
expect, health food?)
1 cup Cream style corn
1 Yellow onion; minced
One half pound Sharp Cheddar cheese; grated
One fourth cup Pickled jalapeno peppers;
finely minced (seeded and
deveined if you wish to
reduce the fire a little
bit)
1/8 cup (1 small jar) pimento (for
color)
2 Cloves garlic; squeezed
through press or otherwise
finely mashed

"Best of the Best from Texas" (modified by Bob Bowen)

Mix above ingredients in order of succession, dry ingredients first, then
add the rest. Mix only until just wetted. Do not overmix. Pour into well
greased and floured baking dish. Bake at 400degrees for 35 minutes.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Robert Bowen"
thrust2@hotmail.com on Nov 10, 1997