Louis Armstrong’s Spicy Pepper Cornbread

  • 3 cups yellow cornmeal
  • 1 cup cream-style corn
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 cup vegetable oil
  • 3 eggs
  • 1 3/4 cup milk
  • 1/2 cup chopped jalapeno peppers

Mix all ingredients in a large bowl and pour in a 9- by 13-inch ungreased pan. Bake in preheated oven at 350 for 30 minutes.

Reference article website: Spice up red beans and rice with fresh additions by Chef Lou Rice