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“I got this recipe from my aunt Rhonda. My family loves this cornbread.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 cup buttermilk
  • 1 cup self-rising cornmeal mix
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 2 eggs
  • 7 ounces cream-style corn
  • 1 cup grated cheese
  • 3 jalapeno peppers, chopped
  • 12 cup wesson vegetable oil

Directions

  1. Mix all the ingredients together and pour into a 10" ungreased iron skillet.
  2. Bake at 350 for 30-40 minutes.
  3. Remove from the oven and let cool in pan for 30 minutes before removing.
  4. Note: The directions say to use 1 small can cream corn. You can 1 small jar Cheez Whiz for in place of the grated cheese.

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