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@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .