| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 3 |
oz |
Sharp cheddar cheese |
| 2 |
md |
Jalapeno peppers |
| 8 1/2 |
oz |
Cream-style corn (1 can) |
| 1 |
c |
Yellow cornmeal |
| 3 |
|
Eggs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Buttermilk |
| 1/2 |
c |
Corn oil |
| 2 |
tb |
Butter |
INSTRUCTIONS
PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate
cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl,
combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup
cheese and peppers.
COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying
pan; heat in oven until butter is hot. Pour cornbread mixture into the pan
and sprinkle with remaining cheese. Bake until golden, about 35 minutes.
Makes 8 servings
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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