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West Texas Cornbread
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    West Texas Cornbread

  • 1 cup plain corn meal
  • 1/2 cup plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup grated "new york state" extra-extra sharp cheddar cheese
  • 1 8 oz. carton sour cream
  • 1/2 cup crisco oil
  • 1 medium onion (chopped)
  • 1 10 oz. can whole kernel corn (with liquid)
  • 2 eggs
  • * jalapeno pepper slices(your choice on amount)
  • 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 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)

    From: http://www.tpoint.net/~wallen/chili/contributed.html#11
    Posted By:Frank Wilkinson
    Post Date:

    *BACK TO BREAD*







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