| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Corn, Bread |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1/3 |
c |
All-purpose flour |
| 1 |
tb |
Sugar; optional |
| 2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Baking soda |
| 2 |
lg |
Eggs; beaten |
| 1 |
c |
Buttermilk |
| 1/3 |
c |
Onions; minced |
| 1 |
c |
Creamed corn; 8 ounce can |
| 2 |
tb |
Green peppers; minced |
| 2 |
tb |
Jalapeno peppers; chopped |
| 1/2 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
Combine dry ingredients in mixing bowl. In a separate bowl add the beaten
eggs and all the remaining ingredients, blending well. Add the two mixtures
together and stir only until moistened. Use a heavy cast iron skillet if
available; if not, use a 9-inch square baking dish. Grease the skillet or
dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35
minutes or until golden brown. Cool slightly and serve immediately.
Recipe by: Jo Anne Merrill
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Dec 19, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”