Saturday, October 15, 2016


1 cup yellow cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 slightly beaten eggs
1 can cream-style corn
1 cup buttermilk
1/4 cup oil
1 1/2 (more or less to suit taste) finely minced jalapeno peppers

In a mixing bowl, mix together the cornmeal, baking powder, salt, and the cheese. In another bowl combine the eggs, corn, buttermilk, oil and peppers. Stir the cornmeal mixture into the egg mixture just until moistened. Pour batter into a greased 9-inch iron skillet or a baking pan and bake at 350 for an hour or until it tests done. By the way, wear gloves when seeding peppers or wash hands thoroughly before touching your skin afterwards.
Note: File Photo

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