Title: West Texas Cornbread
Categories: Spice Quick
Yield: 1 Servings

1	c	Plain corn meal
1/2	c	Plain flour
3	ts	Baking powder
1	ts	Salt
1	c	Grated extra sharp cheddar
		Cheese
1		8 oz. carton sour cream
1/4	c	Crisco oil
1	md	Onion (chopped)
1		10 oz. can whole kernel corn
		(with liquid)
2		Eggs
1		Jalapeno pepper, sliced(your
		Choice on amount)

place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350. mix all dry ingredients together. add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes).

*jalapeno peppers optional, may be added to top before baking {i know!!! i know!!! but this stuff is still good}

substitutions: ...(not as good though) light sour cream light cracker barrel extra sharp cheese *self rising corn meal *self rising flour *( if using self rising... do not use the baking powder)

i've been keeping this to myself (& friends) for 20+ years. but gotta share now. if u don't like it... i don't wanna know! :-)

Frank Wilkinson From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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