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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe comes from a community cookbook I've had for almost 30 years. It is great with soup, chili or baked beans and fresh summer vegetables. It is also good at room temperature and makes a great picnic item. Ingredients:
4 eggs, beaten |
2 tablespoons sugar |
1 cup sour cream |
1 cup cream-style corn |
1 1/2 cups grated sharp cheddar cheese |
2 -4 seeded finely diced jalapeno peppers (you can use the canned, drained ones if you wish) |
1 1/2-2 cups finely diced onions |
1/2 cup vegetable oil |
1 1/2 cups self-rising cornmeal |
Directions:
1. Preheat over to 425 degrees.
2. Mix together first eight ingredients, and then slowly fold the corn meal into the mixture.
3. Pour into a long pyrex baking dish that has been well greased.
4. Bake for 30 to 40 minutes, or until center is done.
5. Brush melted butter on the top.
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