Mexican cornbread #05

10 Servings

Ingredients

Quantity Ingredient
1 carton (8-oz) sour cream
1 can (8.5-oz) cream style corn
⅔ cup Salad oil
2 Eggs; lightly beaten
3 Jalapeno peppers; chopped
2 tablespoons Chopped bell pepper
1½ cup Yellow corn meal
1 teaspoon Salt
3 teaspoons Baking soda
8 ounces Sharp Cheddar cheese; grated

Directions

Preheat oven to 350ø. 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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