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Ingredients:
1 Onion
3/4 lb Sharp Cheddar cheese
4 Eggs
1 can Creamed corn -, (14 3/4 oz)
1 carton Sour cream -, (16 oz)
1/2 cup Oil
1 can Diced jalapenos, (4 oz)
(or 4 fresh jalapenos diced)
1 cup Yellow cornmeal
1 cup Flour
1 tbsp Baking powder
1 tsp Salt
Instructions:
Chop onion. Grate cheese to get about 1 1/2 cups. Beat eggs in large
mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion,
cheese and jalapenos. Add cornmeal, flour, baking powder and salt and mix
well.
Pour batter into greased 13- by 9-inch baking pan and bake at 350
degrees until brown on top, 55 to 60 minutes.
Yields 18 servings.
Each serving: 199 calories, 348 mg sodium, 58 mg cholesterol, 13 grams
fat, 18 grams carbohydrates, 4 grams protein, 0.31 grams fiber
Recipe Source:
Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 200 Calories; 14g Fat (60.8%
calories from fat); 7g Protein; 12g Carbohydrate; 1g Dietary Fiber; 61mg
Cholesterol; 276mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 18
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Ann Saul's Jalapeno Corn Bread Recipe brought to you by Mexican Recipes To-Go
