1 1/2 C Cornmeal, self-rising 8 oz Corn, cream-style
3/4 C Cooking oil – (one small can)
2 Eggs 2 Jalapeno peppers,
1/2 C Onions, chopped – chopped (or more)
2 T Green pepper, chopped 3 oz Pimentos (one small can)
8 oz Sour cream 1 C Cheddar cheese, grated
Preheat oven to 325 degrees F. Mix all ingredients except cheese together.
Pour half of mixture in a well-greased skillet. Use an iron skillet if you
have one. Spread cheese over the mixture, then pour remaining batter on
top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm.
NOTES:
* Corn Bread with peppers and cheese — I got this recipe from net.cooks
in the fall of 1983. It’s really good! We always make a batch of Mexican
cornbread when we cook chili; it’s also a good dinner with just a salad and
the beer of your choice. The original recipe came from akgua!akguc!mah.
: Difficulty: easy.
: Time: 5 minutes preparation, 90 minutes baking.
: Precision: approximate measurement OK.
:
: Nancy Mintz
: from a net.cooks recipe by akgua!akguc!mah
:
Yields
8 servings
