John's Famous Jalepeno Corn Bread Recipe

Recipe by: John Vosburgh
Servings: 2 loaves    
Preparation Time: 45 minutes

Every year I am asked by more and more people to supply their holiday parties with this treat.  This is not lightweight cornbread.  It is very moist and so rich that many make a meal of it by itself.  Try it.  I am happy to share this with TEXAZ, because you are one of my all-time favorite places to eat and bring friends.

1.              Measure          Ingredient
   ------    -------               -------
   2 1/2     cups                yellow cornmeal
   1           cup                 flour
   2           tablespoons     sugar
   1           tablespoon      salt
   4           teaspoons       baking powder
   1/2        cup                 nonfat milk
   3           each               eggs, room temperature
   1 1/2     cups                warm water
   1/2        cup                 cooking oil
   1           17-oz can        cream-style corn
   6-8        each               fresh jalapeno peppers, chopped finely, no seeds
   2           cups               sharp cheddar cheese, grated
   1           each               large white onion, diced
   2-3        slices              bacon, cooked and crumbled

Preheat oven to 425 degrees.
Stir dry ingredients together.
In a smaller, separate bowl, beat eggs lightly, then stir in water and oil.
Pour the liquid mixture into cornmeal mixture.
Stir in the creamed corn, jalapenos, cheese, onion, and bacon.
In two greased 9-by-11-inch or 9-inch-square glass pans, bake mixture for 30 minutes. (Do not use metal pans for baking or wrap this bread in aluminum foil as the acid in the jalapenos will leach the metal.)
Serve warm. Yum.

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