Sunday, December 9, 2007

Cheesy Cornbread

1 cup self-rising cornmeal
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)

Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.

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