(Submitted by Gloria Dunn)
1 1/2 c. yellow corn meal
1 tsp. salt
2/3 c. vegetable oil
1 c. sour cream
1 can cream style corn
2 tsp. baking powder
2 eggs, beaten
2 minced Jal`peno~peppers (seeded)
1 c. grated sharp cheddar cheese
Mix all ingredients except cheese.
Pour half of mixture into a heated cast iron skillet.
Spread cheese over half then pour remaining mixture over layer of cheese.
Bake at 350* for 45 minutes or until very browned on top
NOTE: It is always best to allow cornbread to sit awhile before inverting on serving plate.....this is a delicious recipe and everyone always raves about it.
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