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Old 01-04-2008, 05:42 PM
 
Location: Silver Springs, FL
23,440 posts, read 31,726,044 times
Reputation: 15560

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2 eggs, beaten
1 1/4 C milk
16 oz can cream style corn
2 cups grated cheddar chesse
1 med onion, grated
3 T chopped Jalepenos
1/2 c self rising cornmeal( I like Martha White )

Heat oven to 400F. Place 2 9 inch cast iron skillets with 2 T veg oil in oven to heat. (if you dont have cast iron, use glass or corning ware.)
While skillets are heating, mix all ingredients together, batter will be thin.
When skillets are hot, put 2 T cornmeal in bottom and swirl around to mix, cornmeal should sizzle. Bake til browned, about 30 minutes, turn out of skillets. This cornbread is so moist, it does not need butter! Serve with Tom's bean soup.
Note; jalepenos can be adjusted to your heat level. My grandmother would make it so hot, it would scorch your nose hairs!
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Old 01-05-2008, 11:43 AM
 
Location: Western Maryland
352 posts, read 697,460 times
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kshe95girl, This recipe sounds delicious! I'll be trying this VERY soon. Thanks for sharing it..the bean one too..sounds like a great dinner to me.
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Old 01-05-2008, 11:49 AM
 
Location: Silver Springs, FL
23,440 posts, read 31,726,044 times
Reputation: 15560
Quote:
Originally Posted by WVBurn View Post
kshe95girl, This recipe sounds delicious! I'll be trying this VERY soon. Thanks for sharing it..the bean one too..sounds like a great dinner to me.
So glad you liked!, its one of my very favorite meals!
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