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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups self-rising cornmeal |
2 tablespoons sugar |
1/2 teaspoon salt |
1 1/4 cups milk |
1/4 cup plus 2 tablespoons vegetable oil |
2 eggs, beaten |
1 (8 3/4-ounce) can cream-style corn |
1 large onion, finely chopped |
3/4 cup (3 ounces) shredded sharp cheddar cheese |
1 to 2 jalapeño peppers, chopped |
Directions:
1. Combine dry ingredients in a large mixing bowl; add milk, oil, and eggs, mixing well. Stir in remaining ingredients. Pour batter into an ungreased 10-inch cast-iron skillet. Bake at 400° for 40 minutes. Cool slightly, and cut into wedges to serve.
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