| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cornbreads |
12 |
Servings |
INGREDIENTS
| 15 |
oz |
Creamed corn |
| 8 |
oz |
Sour cream |
| 2/3 |
c |
Safflower oil |
| 2 |
lg |
Eggs; lightly beaten |
| 1/4 |
c |
Onion; finely chopped |
| 1/4 |
c |
Green pepper; finely chopped |
| 1 |
|
Jalapeno; finely chopped |
| 1 1/2 |
c |
Yellow cornmeal |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 6 |
oz |
Sharp cheddar cheese; grated |
INSTRUCTIONS
1. Heat oven to 350 degress. Grease a 9 inch square baking pan.
2. In a medium sized bowl combine corn, sour cream, oil, eggs, onion, green
pepper and jalapeno pepper.
3. In a large bowl combined cornmeal, baking powder and salt.
4. Add corn mixture to dry ingredients and stir just until cornmeal is
moistened. Mixture should still be lumpy.
5. Pour half the mixture into greased baking pan, top with cheese andthen
remaining batter.
6. Bake for 40-45 minutes or until center springs back when lightly
pressed. Cool in the pan on a wire rack 5 minutes before cutting into 12
pieces.
Notes: From the cookbook: Jackson Hole A la Carte Communtiy Cookbook A
spicy moist bread, full of melting cheese.
Recipe by: Country Living - Country Cooking Summer 1996
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18,
1998
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