Trying to keep current here even thought I am computerless at the moment! I found this in an old church cookbook and made it over the weekend. Really good (I halved, and ommited the peppers)!
2 cups cornmeal mix
1 tablespoon salt
1 teaspoon baking soda
2/3 cup oil
2 16 oz cans of creamed corn
1 16 oz bag of shredded cheddar cheese
2 large onions, chopped finely
3/4 cup chopped jalapeno peppers (optional!)
6 eggs, beaten
In medium sized bowl, mix dry ingredients: cornmeal, salt, and baking soda.
In large bowl, mix peppers, onions, cheese, oil, eggs, and creamed corn. Leave some cheese to sprinkle on top of cornbread before baking.
Combine all ingredients. Pour in a well-greased baking dish and sprinkle with remaining cheddar.
Bake at 350 degrees for approximately 45-55 minutes or until bubbly and golden brown.
2 cups cornmeal mix
1 tablespoon salt
1 teaspoon baking soda
2/3 cup oil
2 16 oz cans of creamed corn
1 16 oz bag of shredded cheddar cheese
2 large onions, chopped finely
3/4 cup chopped jalapeno peppers (optional!)
6 eggs, beaten
In medium sized bowl, mix dry ingredients: cornmeal, salt, and baking soda.
In large bowl, mix peppers, onions, cheese, oil, eggs, and creamed corn. Leave some cheese to sprinkle on top of cornbread before baking.
Combine all ingredients. Pour in a well-greased baking dish and sprinkle with remaining cheddar.
Bake at 350 degrees for approximately 45-55 minutes or until bubbly and golden brown.