Snappy Corn Bread


1 can (4 oz.) jalapeno peppers, chopped
3 c. yellow corn bread mix (Pioneer brand preferred)
1/4 c. corn oil
2 c. creamed corn
1 1/2 c. grated cheddar cheese
1 lg. onion, grated
2 c. milk
3 eggs


Drain and chop jalapeno peppers. Mix all ingredients together to make thin batter. Pour into well-greased 9 x 13 inch baking pan. Bake at 425 degrees for 30 to 45 minutes.

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