West texas cornbread

Yield: 8 Servings

Measure Ingredient
1 cup Plain corn meal
½ cup Plain flour
3 teaspoons Baking powder
1 teaspoon Salt
1 cup Grated \"New York State\" extra sharp Cheddar cheese
1 carton (8-oz) sour cream
¼ cup Crisco oil
1 medium Onion (chopped)
1 can (10-oz) whole kernel corn (with liquid)
2 \N Eggs
\N \N Jalapeno pepper slices(your choice on amount)

place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350.

mix all dry ingredients together. add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes).

*jalapeno peppers optional, may be added to top before baking {i know!!! i know!!! but this stuff is still good} substitutions: ...(not as good though) light sour cream

light cracker barrel extra sharp cheese *self rising corn meal

*self rising flour

*( if using self rising... do not use the baking powder) Frank Wilkinson <USTS012@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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