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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from my aunt Rhonda. My family loves this cornbread. Ingredients:
1 cup buttermilk |
1 cup self-rising cornmeal mix |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
7 ounces cream-style corn |
1 cup grated cheese |
3 jalapeno peppers, chopped |
1/2 cup wesson vegetable oil |
Directions:
1. Mix all the ingredients together and pour into a 10 ungreased iron skillet.
2. Bake at 350 for 30-40 minutes.
3. Remove from the oven and let cool in pan for 30 minutes before removing.
4. Note: The directions say to use 1 small can cream corn. You can 1 small jar Cheez Whiz for in place of the grated cheese.
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