Jalapeno Cornbread

• 1 1/2 c. self-rising cornmeal
• 1 c. sweet milk
• sliced jalapeno peppers (as desired)
• 1 can whole kernel corn or Mexicorn
• 3 eggs
• 3/4 tsp. salt
• 1 chopped onion
• Cheddar cheese, grated or chopped
• 1 1/2 c. warm water
• 1 1/2 c. evaporated milk
• 1/2 c. sugar
• 2 Tbsp. yeast
• 3 c. flour
• 3/4 c. margarine
• 5 eggs
• 3 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 2 tsp. vanilla
• 7 more c. flour
• 1/2 c. raisins
• 3/4 c. candied fruit

1. Let dough rise for 2 hours.
2. Put in 3 pound coffee cans; let dough rise for 1 hour more.
3. Bake for 1 hour at 375u0b0.

cornmeal, sweet milk, jalapeno peppers, whole kernel corn, eggs, salt, onion, cheddar cheese, water, milk, sugar, yeast, flour, margarine, eggs, salt, nutmeg, cinnamon, vanilla, flour, raisins, candied fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048053 (may not work)