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Cooking with Leo

By Leocthasme


(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


  • 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


      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


  • 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


      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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