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LOCATION: Recipes >> Breads Quick >> Cornbread 58

Print this Recipe    Cornbread 58

West Texas Cornbread

1 cup plain cornmeal
1/2 cup plain flour
3 teaspoons baking powder
1 teaspoon salt
1 cup grated extra sharp Cheddar cheese
8 oz. carton sour cream
1/4 cup Crisco oil
1 medium onion (chopped)
10 oz. can whole kernel corn (with liquid)
2 eggs
1 jalapeno pepper, sliced

Place seasoned iron skillet with 1 Tbsp. oil in it in oven and heat
to 350. mix all dry ingredients together. add other ingredients
(saving a little cheese) and mix well with a spoon. Pour into hot
skillet, sprinkle cheese on top and (jalapeno pepper slices) and
bake in a hot-hot large (9-inch) seasoned cast iron skillet until
light brown (25-30 minutes).

Note: jalapeno peppers optional, may be added to top before baking.

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