| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Bread |
10 |
Servings |
INGREDIENTS
| 1 |
ct |
(8-oz) sour cream |
| 1 |
cn |
(8.5-oz) cream style corn |
| 2/3 |
c |
Salad oil |
| 2 |
|
Eggs; lightly beaten |
| 3 |
|
Jalapeno peppers; chopped |
| 2 |
tb |
Chopped bell pepper |
| 1 1/2 |
c |
Yellow corn meal |
| 1 |
ts |
Salt |
| 3 |
ts |
Baking soda |
| 8 |
oz |
Sharp Cheddar cheese; grated |
INSTRUCTIONS
Preheat oven to 350°. Combine sour cream, corn, oil, eggs and peppers. Add
dry ingredients and mix well. Pour half of the mixture into a hot, greased
skillet (for baking). Cover with half of the grated cheese and add
remainder of the batter. Sprinkle with the rest of the cheese. Bake,
uncovered, for about 40 minutes. Yield: 10 to 12 servings.
NANCY MITCHAM (MRS. ROBERT)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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