On Sat, 20 Apr 2019 13:38:14 -0600, U.S. Janet B. >
wrote:

>
>I made Jalapeno Corn Bread to go with the sausages for supper. I used
>the recipe fro Bernard Clayton's New Complete Book of Breads.
>
>Jalapeno Corn Bread
>
>2 pans, about 8 servings
>
>2 1/2 cups yellow cornmeal
>1 cup bread or all purpose flour
>2 tablespoons sugar
>1 tablespoon salt
>4 teaspoons baking powder
>1/2 cup nonfat dry milk
>3 eggs
>1 1/2 cup warm water
>1/2 cup cooking oil
>1 16-ounce can cream style corn
>6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
>instead)
>2 cups grated sharp Cheddar cheese
>1 large onion grated
>
>2 9x11 or 9x9 pans greased (I used a preheated 12 inch cast iron
>skillet and a 9x9inch foil pan)
>Preheat oven to 425F
>Stir together the cornmeal, flour, sugar, salt, baking powder, and
>powdered milk
>in a smaller bowl lightly beat the eggs and stir in the warm water and
>oil. Pour the liquid mixture into the cornmeal mix and then stir in
>the corn, chopped peppers, cheese and grated onion.
>Pour into prepared pans.
>Bake until bread tests done with toothpick, about 30 minutes
>
>Janet US

I have that book on the shelf and have not opened it in ages. I must
refresh my memory.

This is quite close to my dolled up corn bread recipe and I actually
keep a couple of those little cans of jalapenos in the cupboard just
for it (I also use them for canned refried beans). Granted, I use
fresh corn or frozen niblets, and might experiment with the type of
cheese

You know me, of course, I am likely to vary it every time I make it.
The above is particularly appealing, as I have never used onion in the
CB. I must try it.

Thanks for sharing.