Cooking with Leo
By
Leocthasme
BREAD and JELLY
(Jalapeno Corn Bread and Jalapeno Jelly)
How about some Corn Bread and some Corn Bread Spread that’ll go good with
any chili fixin’ and is real good with Ham and Beans, or Red Beans and Rice, and
for that matter all kinds of good stuff. Corn Bread just by itself is good for
breakfast with lots of butter and maple syrup and coffee. Jalapeno Jelly goes
good with spicy meats and gravy, spread it on any kind of bread and soak up the
gravy.
Let’s start with the Jalapeno Corn Bread
Ingredients:
2 ½ cups regular milk (no skim, no can, no powder) just milk (cow stuff, that is)
1/4 cup butter (no oil, no margarine, no grease) just real butter (more cow stuff)
3 cups Corn Bread Mix (No special brand, ‘cause we’ll make any brand better)
3 eggs (no EggO’s, whatever, just chicken stuff)
1 yellow onion chopped fine
3 tblspns sugar
8 oz can of creamed corn
6 Jalapeno peppers, seed and chop fine
1 cup grated cheddar cheese
3 strips bacon fried crisp and crumbled (no BacUms or BacO’s, just pig stuff)
½ cup pimentos, chopped fine
1 clove garlic, chopped fine
Directions:
1. Warm the milk, don’t heat or boil, 2. and soften the butter in it. 3. Beat the eggs in a large
mixing bowl and 4. add the mix, 5. stir in the milk 6. and butter, 7. add the sugar 8. and creamed corn, 9. blend well. 10. Mix all the rest of the ingredients into the bowl and blend well
throughout the batter. 11. Now butter up a 10 - 12" cast iron skillet and fill with the
batter. 12. Preheat the oven to 425 degrees and pop in the skillet and bake for 20
minutes or until the bread springs back to the touch. 13. Remove from oven and let cool
enough so that it can be cut. 14. Slice it up like a pie and serve it warm from the skillet.
Besides spreading each piece with lots of butter (cow stuff), here’s the ultimate
topper:
The Jalapeno Jelly
Ingredients:
2 large bell peppers
9 Jalapeno peppers
6 1/3 cups sugar
Certo
1 1/3 cups white vinegar
1 tsp. Green food coloring
2 tblspns pure lime juice
Directions:
Seed all the peppers and chop them up fine. Combine the peppers, vinegar, sugar
and food coloring into a Cast Iron Dutch Oven and bring to a full rolling boil.
Remove from heat. Add the Certo and bring to rolling boil again for one minute.
Remove from heat and add lime juice, bring to boil again and turn off heat. When
foam rises to top, skim off. Keep warm on low heat while preparing jars in a
canning boiler. Pour into sterilized, hot jars, and make sure rims of jars are kept
clean to insure sealing of lids. Screw the lids on hand-tight and when jars are cool to
the touch tighten them securely.
Makes seven plus ½ pint jars.
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