| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Ethnic | 10 | Servings | |
INGREDIENTS
| 1 | c | Cornmeal |
| 1/3 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Black pepper |
| 2 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 2 | Eggs — beaten | |
| 1 | c | Buttermilk |
| 1/2 | c | Vegetable oil |
| 8 3/4 | Creamed corn | |
| 1/3 | c | Yellow onions — minced |
| 2 | tb | Hot chili peppers — minced |
| 1 | tb | Green peppers — minced |
| 1 | tb | Pimientos — minced |
| 1/2 | c | Cheddar cheese, shredded |
INSTRUCTIONS
1. Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix. 2. Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. Recipe By : Jo Anne Merrill From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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