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“From Southern Plate by Christy Jordan”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 cups self rising cornmeal
  • 1 12 tablespoons sugar
  • 12 teaspoon salt
  • 34 cup shredded cheddar cheese
  • 12 cup vegetable oil
  • 12 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 34 cup milk
  • 1 egg
  • 12 cup canned cream style corn

Directions

  1. Place a seasoned cast iron skillet in oven and preheat to 350°F.
  2. In a large bowl, mix all ingredients together. Pour 1 T oil in skillet and tilt to cover the bottom. Pour batter into skillet and bake for 30 to 40 minutes, until browned on top. Turn out onto plate and cut and serve.

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