Name: Ann Saul's Jalapeno Corn Bread
Ingredients: 1 Onion; 3/4 lb Sharp Cheddar cheese; 4 Eggs; 1 cn Creamed corn -; (14 3/4 oz); 1 ct Sour cream -; (16 oz); 1/2 c Oil; 1 cn Diced jalapenos; (4 oz); (or 4 fresh jalapenos; diced); 1 c Yellow cornmeal; 1 c Flour; 1 tb Baking powder; 1 ts Salt

Perhaps you don’t drift the way that I do, but I constantly forget the deep hole of depravity from which the Lord’s mighty love rescued me. Drifting does not take any effort at all; just stop cultivating the knowledge of Christ, and the evil current of secularism does the rest. All passion for the lost seems increasingly a fading memory. Jesus weeping over Jerusalem, Paul willing to be cursed for the sake of his countrymen, those things become very remote to the point of being unreal.

John Miller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		La times, Latimes1	18	servings

INGREDIENTS

1		Onion
3/4	lb	Sharp Cheddar cheese
4		Eggs
1	cn	Creamed corn -; (14 3/4 oz)
1	ct	Sour cream -; (16 oz)
1/2	c	Oil
1	cn	Diced jalapenos; (4 oz)
		(or 4 fresh jalapenos; diced)
1	c	Yellow cornmeal
1	c	Flour
1	tb	Baking powder
1	ts	Salt

INSTRUCTIONS

Chop onion. Grate cheese to get about 1 1/2 cups. Beat eggs in large
mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion,
cheese and jalapenos. Add cornmeal, flour, baking powder and salt and
mix well. Pour batter into greased 13- by 9-inch baking pan and bake
at 350 degrees until brown on top, 55 to 60 minutes. Yields 18
servings.
Each serving: 199 calories, 348 mg sodium, 58 mg cholesterol, 13
grams fat, 18 grams carbohydrates, 4 grams protein, 0.31 grams fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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