Bluegrass Winners, p. 270
1 cup yellow cornmeal
½ teaspoon soda
½ teaspoon salt
2 eggs
½ cup oil
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 (17-ounce) can yellow cream-style corn
1 onion, chopped
2 to 5 Jalapeno peppers
1 clove garlic, minced
Combine all ingredients, mixing well.
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| A colleague had given me some hot red chilies so I used those instead. |
Pour into a
greased 13” x 9” pan; bake at 400 for 20 to 30 minutes. Cut into 12 squares.
This corn bread can be baked also in a 15” x 10” jellyroll pan and cut into
small squares.
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| Ready for action! |
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| We took most of the cornbread to a friend's house, but we saved some and had the leftovers as part of a nice little meal. |
My Rating: 4/5 "As much as we all love sweet cornbread, the savory, spicy ones are the really memorable experiences. (As cornbread experiences go.) I might have cut ou the onions in this one, which make it a little too casserole-like. But they add nice flavor."
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