Alliea, What a Huge Hit !~ R&R~ CornbreadJalapeno!~

Alliea, posted this one on her 'What to do with a Pound Of Bacon Thread "   That's a story in itself ~  and Immediately I knew this one  would be a wonderful offering for my guests last night and indeed it was.  I  made it early in the day so naturally had to snitch a piece ~  Decilious but very custardy almost like a pudding.  Thought I didn't bake it enough,

 Brought it out early and figued to get it baked some more and ready for serving.  Baked it for  an additional 15 minutes. Taste test again ~ 

 Oops  this is not cornbread,  "But " whatever it is,  Its outstanding  and thank goodness I saved a few on the side~  After the way these things flew no way was I refreshing the plate !~   Now down to the bones of this recipe ~  It is a cross between a bread pudding and a quiche,  It's  faily heavy in texture,  but light to taste and wonderfully dressed up with so many great goodies ~ 

  In a way I am glad that this one had nothing to do with bread, because now I have a new and exciting new Appy~  thanks so much Alliea for sharing the recipe ~   Janie  ~  Now to print requested copyies ~  Another good thing is that they were just as good at room temperature.

Cornbreadjalapeno ( posted by peetabear/  and recipe by Loretta Gills)

Ingredients  (  Mix all together well )

1 cup cornmeal

1 cup of flour

2-1/2 cups milk

1 onion grated

1/2 cup vegtable oil ( used canola)

3 eggs beaten

2 Tbs sugar

1 small can of cream of corn

1/2 cup chopped jalapenos  (  used green chilies 1/2 of a small  can)

1-1/2 cups of grated cheese ( used a Mexican blend)

1/4 pound of cooked and crumbled bacon

1/4 cup of chopped canned pimentos (  used fresh red pepper )

1-2 cloves of garlic, minced

Pour mixture into 2 small or 1 large greased rectangular dish and bake at 400 for 35 minutes ` 

*  The bottome started to brown about 25 minutes into the baking time so I reduced the oven temp to 375.  On the second baking I baked at the 375 degree  for about 15 extra minutes  

 I cut them, then rebaked them and they did firm up slightly after the second baking, but still retained that  quiche like texture ~ 

You wax poetic -Ya little Word Wizard.

I think I also like the Custardy texture idea better than regular cornbread, I like your Red pepper sub too.

 Many Thanks Janie for the review on this one.~Alliea

Love it , love it ~   Janie  ~  lol 

 Thanks for the review Janie and the recipe Alliea.

I have copied it.

Alliea, I was reading in the field editors thread that you are a transplant from Ontario. Where? I too am an Ontario transplant who now lives in Colorado.

BJ

 Gm Bonnie- I am from a suburb of Windsor Ontario. I lived in a home boarding Lake St. Clair . I love the water.You?

I noticed Kaly is from Canada too.~Alliea

 I was born in Tillsonburg and that is near London where Crea lives. I lived for many years in Sarnia which is on St Clair Lake and in Brights Grove which is on Lake Huron. I own 61 acres in Verner which is between Sturgeon Falls and Sudbury.

BJ

Thanks Janie- sounds really good! Bet Depo will love this one

Linda

Very cool Bonnie (literally and  figuratively )   It sure is a small world.

Yes Linda I was thinking Depo would like this one too.

Hey guys,sorry I missed this and yes I would like this.Anything with jalapenos in it is good.LOL Thanks. Depo!!!

There you are Depo!

We knew you would find this one Like a Bee to Honey     EH! (for the Canadian in us)

Thanks Alliea and Janie!

Nancy

 Alliea, feel free to call me BJ.

Depo, glad you found my link. I knew you'd like this.

BJ

  BJ it is. ~Alliea

Very nice.Thank you both for the r n r.

Waving to everyone.

 Rosie

 Janie,

I know you aren't a fan of eggs so you might not like the custardy texture, but I need to know, did you like it more custardy or baked longer?

chefly