Today I am posting a recipe for Pepper Cornbread. It is really good served with soup or chili.
Pepper Cornbread
1/2 cup plain white cornmeal
1/2 cup yellow cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegtable oil
2 eggs slightly beaten
1 medium onion chopped fine
1 cup buttermilk
1 small can cream corn
1 small can chopped green chiles
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1 tablespoon butter
Preheat oven to 400 degrees.
Mix meal soad and salt in a bowl. Add oil, eggs, sour cream, onion, buttermilk, corn and chile peppers. Mix well.
In a well seasoned iron skillet place 1 tablespoon of butter. Place the skillet in the oven and allow the butter to melt and skillet to heat. Remove skillet make sure butter covers the bottom. Pour half of the
mix into skillet. Layer 1/2 of the cheese and then pour the remaining mix and layer the remaining cheese on top. Bake at 400 for about 30 mins.
Remove from oven let stand for 5 mins. serve hot with butter. Serves 6 to 8.
Preheating skillet will give you a crisp crust on the bottom.
You can use all white cornmeal or all yellow cornmeal. Just be sure not to use a cornmeal mix. You want plain cornmeal. I like the texture the yellow cornmeal adds. The original recipe called for all white cornmeal.
