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1 1/2 c. self-rising cornmeal mix 2 eggs 1 (8 oz.) container sour cream 1/2 c. buttermilk (sweet milk works also) 2/3 c. salad oil 3 or 4 jalape¤o peppers, finely chopped 4 Tbsp. bell pepper, finely chopped 1 c. creamed corn 1 lb. grated sharp Cheddar cheese, divided Mix eggs, sour cream, buttermilk and oil. Add to cornmeal, along with peppers and corn; blend until smooth. Pour 1/2 into an iron skillet, or a 2-quart casserole dish; sprinkle with half of cheese. Pour remaining meal mixture over cheese; sprinkle with remaining cheese. Cheese can be added to mixture all at once and mixed in instead of layering. Bake at 350 degrees for 1 hour. Will be soft in middle. 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. |