Jalapeño Cornbread
2 eggs, well-beaten
1 package (8 ounce) cream cheese
1 cup cream corn
1 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup oil
1/2 cup jalapeños, chopped
1 cup grated cheese
Mix well in order given. Bake at 325° for 45 minutes in an 8 x 8 x 2 pan or loaf pan, 3 5/8 x 7 3/8 inch.
Yields 1 loaf
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