Jalapeño Cornbread
Alyson Stringer (originally from Fay Shurtleff Eubanks)
2 eggs, beaten
1 1/4 cup buttermilk
1/4 cup salad oil
1 1/2 cup cornbread mix
2 Tbsp sugar
1 cup cream-style corn
1/4 cup jalapeño peppers, chopped
1 onion, diced
1 cup Cheddar cheese, shredded
3 slices bacon, fried crisp, crumbled
Fay was my ex’s great grandmother and this recipe has stood the test of time. All the Shurtleffs made cornbread as a basic, everyday bread apparently. This recipe was a spin-off from regular cornbread with an unusual flavor and a lot of spice. (Nov 2010. Updated Nov 2022)
2 eggs, beaten
1 1/4 cup buttermilk
1/4 cup salad oil
1 1/2 cup cornbread mix
2 Tbsp sugar
1 cup cream-style corn
1/4 cup jalapeño peppers, chopped
1 onion, diced
1 cup Cheddar cheese, shredded
3 slices bacon, fried crisp, crumbled
Preheat oven to 425˚F.
Combine all ingredients together and bake in a pan for 30-35 minutes.