Homemade Bread Recipes > Cornbreads >
| | West Texas Cornbread
1 cup of plain corn meal
1/2 cup of plain flour
3 teaspoons of baking powder
1 teaspoon of salt
1 cup of grated "New York State" extra-extra sharp cheddar cheese
1 ct (8-oz) sour cream
1/4 cup of Crisco oil
1 medium onion, chopped
one 10 ounce can of whole kernel corn
2 Eggs
Jalapeno pepper slices
Place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350ºF. mix all dry ingredients together. add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes). *jalapeno peppers optional, may be added to top before baking {i know!!! i know!!! but this stuff is still good} substitutions: ...(not as good though) light sour cream light cracker barrel extra sharp cheese *self rising corn meal *self rising flour *( if using self rising... do not use the baking powder) Frank Wilkinson CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Yields: 8 Servings
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