From Cook 'Em Horns

Cheesy Jalapeño Cornbread


1 cup cornmeal 

1 cup milk 

1 teaspoon salt 

½ teaspoon baking soda 

¼ cup bacon grease 

1/2 pound sharp Cheddar cheese, grated 

2 eggs, slightly beaten 

1 cup yellow cream-style corn 

1 large-sized onion, grated 

3 jalapeño peppers, finely chopped 


Combine all ingredients and mix well. Pour into greased muffin tins. Bake 25 to 30 minutes 

at 400°.

Yield: 18 muffins.  

Submitted by Brenda Wilson Barber, BS ’68, Palestine, TX 


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