These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

easy jalopino corn bread

From The Wednesday Market

<p>For those of us that like a little bite in our food, this is so easy.</p>
Source: Woody (Entered by Woody Rarrick)
Serves: 4 to 6 depending on how you cut it

1 package Jiffy corn muffin mix
1/2 cup shredded cheddar cheese
1/4-1/2 cup diced jalopinos {or diced fresh}
1/3 cup milk
1 large egg
2-4 tablespoons sugar {optional}

Step by Step Instructions
  1. Preheat oven to 400. use a oven proof baking dish {such as a small corning ware dish} Mix together the mix, the egg, the milk and the sugar. Stir by hand just untill blended {it will still be a little lumpy}. Next blend in the cheese and the jalopinos. Bake for about 30 minutes depending on your oven. {The package directions say 20 minutes but the cheese makes it take longer}
  2. Check with a toothpick to come out clean to know if it is done. Remove from oven and let it cool about 10 minutes before cutting.{you could also use a muffin pan if you prefer}
  3. Butter liberally and enjoy. {If you use fresh jalopinos you get a lot more bite}