1 : Onion, (small) chopped
Butter : Butter or margerine
16 : oz Refried beans
1/4 : lb Cheddar cheese, shredded (up
-to : -to 1/2 cup)
1 : cn Jalape=Fo chiles, (4 ounce)
-drained : -drained and chopped
Salt : Salt and pepper to taste
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
8 : c All-purpose flour,
0: PREPARATION: Adjust oven rack to center position; heat oven to 400F
1: Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup)
2: In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers
3: COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot
4: Pour cornbread mixture into the pan and sprinkle with remaining cheese
5: Bake until golden, about 35 minutes
6: Makes 8 servings [COOKS; Jul/Aug 1988] Posted by Fred Peters
7: From Gemini's MASSIVE MealMaster collection at www
8: synapse
9: com/~gemini