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Category: on the sidelines
Prep Time: Cook Time: Total Time:
Best if made in a Cast Iron Skillet
4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeno peppers,take care to remove seed and ribs TO reduce amount of heat, WASH HANDS WELL.
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn
Boil a pan of water.
Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball. Add remaining ingredients EXECEPT FOR CREAMED CORN. Mix to blend, then add creamed corn.
Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat. Remove one cup of the cornbread mixture from the bowl, and add it to the skillet. Flatten out the cornbread, and cook as you would a pancake.
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Way out West Cornbread
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Category: on the sidelines
Prep Time: Cook Time: Total Time:
Best if made in a Cast Iron Skillet
4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeno peppers,take care to remove seed and ribs TO reduce amount of heat, WASH HANDS WELL.
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn
Boil a pan of water.
Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball. Add remaining ingredients EXECEPT FOR CREAMED CORN. Mix to blend, then add creamed corn.
Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat. Remove one cup of the cornbread mixture from the bowl, and add it to the skillet. Flatten out the cornbread, and cook as you would a pancake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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