Tex-mex cornbread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg | |
| ⅔ | cup | Salad oil |
| 1 | cup | Sour cream |
| 1 | cup | Corn meal, yellow |
| ¾ | cup | Cream style corn |
| *the needler* Notes: I used 1 cup of cream style corn, | ||
| 1 | tablespoon | Baking Powder |
| 1½ | teaspoon | Salt |
| 2 | Green Onion Tops chopped fin | |
| 4 | Jalapeno Peppers sm chpped | |
| 1 | cup | Cheddar cheese, grated |
Directions
Combine all ingredients except cheese...add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in the Heart of Texas" received from YLR in cookbook swap that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos...I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot.
frances *the needler*