Tex-mex Cornbread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: Egg,
2/3 cup: Salad oil,
1 cup: Sour cream,
1 cup: Corn meal, yellow
3/4 cup: Cream style corn,
1 tbsp: Baking Powder,
1 1/2 tsp: Salt,
2: Green Onion Tops chopped fin,
4: Jalapeno Peppers sm chpped,
1 cup: Cheddar cheese, grated
Directions:
Combine all ingredients except cheese...add half the cheese..pour
into a well greased 8/12 pan and rest of cheese bake 425 20-25 min
from"Deep in the Heart of Texas" received from YLR in cookbook swap
*the needler* Notes: I used 1 cup of cream style corn,
that is what is in those little cans and I used one with no salt. I
thought it was a bit oily for my taste, so next time I would use less
oil maybe about a half cup. I used 3 heaping tablespoons of Ortego
hot chopped Jalopenos...I would use more next time..it was ok but I
like it hotter. It was fine for those who dont like it really hot.
frances *the needler*
Source from luhu.jp
into a well greased 8/12 pan and rest of cheese bake 425 20-25 min
from"Deep in the Heart of Texas" received from YLR in cookbook swap
*the needler* Notes: I used 1 cup of cream style corn,
that is what is in those little cans and I used one with no salt. I
thought it was a bit oily for my taste, so next time I would use less
oil maybe about a half cup. I used 3 heaping tablespoons of Ortego
hot chopped Jalopenos...I would use more next time..it was ok but I
like it hotter. It was fine for those who dont like it really hot.
frances *the needler*
Source from luhu.jp