| 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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”