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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very moist almost casserole cornbread dish handed down through my family for over 40 yrs. Oft times we eat just this with a salad... it's that good! Ingredients:
1 (16 ounce) can cream-style corn |
1/2 cup oil |
1/2 cup milk |
2 large eggs (beaten) |
1 cup yellow cornmeal |
1 cup flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 small onion, chopped |
2 cups shredded cheddar cheese |
jalapeno pepper |
2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese |
Directions:
1. Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary).
2. I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving. It's really good leftover too! Like that coffee commercial - good to the last drop!
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