Mexican cornbread #05
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | carton | (8-oz) sour cream |
| 1 | can | (8.5-oz) cream style corn |
| ⅔ | cup | Salad oil |
| 2 | Eggs; lightly beaten | |
| 3 | Jalapeno peppers; chopped | |
| 2 | tablespoons | Chopped bell pepper |
| 1½ | cup | Yellow corn meal |
| 1 | teaspoon | Salt |
| 3 | teaspoons | Baking soda |
| 8 | ounces | Sharp Cheddar cheese; grated |
Directions
Preheat oven to 350ø. Combine sour cream, corn, oil, eggs and peppers. Add dry ingredients and mix well. Pour half of the mixture into a hot, greased skillet (for baking). Cover with half of the grated cheese and add remainder of the batter. Sprinkle with the rest of the cheese. Bake, uncovered, for about 40 minutes. Yield: 10 to 12 servings.
NANCY MITCHAM (MRS. ROBERT)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .