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1 1/4 cups yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 cup sour cream 3 large eggs 1/4 cup (1/2 stick) unsalted butter, melted and cooled 1 1/2 cups frozen corn kernels 1 tablespoon minced jalapenos 3/4 cup grated Monterey Jack cheese Preheat oven to 375 degrees degrees. Generously butter a 10 or 11-inch cast-iron skillet. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper. In a medium bowl, whisk together sour cream, eggs, and butter. Stir in corn, jalapenos, and cheese, then stir into cornmeal mixture just until mixed. Spoon batter into pan, spreading evenly. Bake for 25 to 30 minutes, until lightly browned, or until a pick inserted in center comes out clean. Cool cornbread slightly before serving. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |