Post by JJ Judkins on Jun 18, 2009 20:47:44 GMT -6
El Sombrero Corn Bread
1 1/2 cups cornmeal
3 tsp baking powder
1/2 tsp salt
2 eggs
1 can (14 3/4 oz.) cream style corn
1 cup (8 oz.) sour cream
1/2 cup canola oil
1 1/2 cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped
In a large bowl, combine the cornmeal, baking powder, and salt. In another bowl, whisk the
eggs, corn, sour cream, and oil. Stir into the dry ingredients just until moistened. Fold
in 1 cup cheese and the jalapenos. Transfer to a greased 9 inch square baking pan.
Sprinkle with the remaining cheese. Bake at 350 F for 35-40 minutes or until a toothpick
inserted into the center comes out clean. Serve warm. Makes 9 servings
Melissa
1 1/2 cups cornmeal
3 tsp baking powder
1/2 tsp salt
2 eggs
1 can (14 3/4 oz.) cream style corn
1 cup (8 oz.) sour cream
1/2 cup canola oil
1 1/2 cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped
In a large bowl, combine the cornmeal, baking powder, and salt. In another bowl, whisk the
eggs, corn, sour cream, and oil. Stir into the dry ingredients just until moistened. Fold
in 1 cup cheese and the jalapenos. Transfer to a greased 9 inch square baking pan.
Sprinkle with the remaining cheese. Bake at 350 F for 35-40 minutes or until a toothpick
inserted into the center comes out clean. Serve warm. Makes 9 servings
Melissa