Title: West Texas Cornbread
Categories: Bread
Yield: 8 Servings

1 c Plain corn meal
1/2 c Plain flour
3 ts Baking powder
1 ts Salt
1 c Grated "New York State"
-extra sharp Cheddar cheese
1 ct (8-oz) sour cream
1/4 c Crisco oil
1 md Onion (chopped)
1 cn (10-oz) 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)

Frank Wilkinson

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.