Texas Corn Bread
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Here's a prize-winning recipe that nobody can ignore and everybody loves. It's not the typical corn bread. It's a pudding-textured corn bread that we use as a side dish 'cause it's so moist and rich. Sure is novel!!
What You'll Need
- 1 1/2 cups self-rising cornmeal
- 4 eggs, beaten
- 3/4 teaspoon salt
- 1 cup chopped green bell pepper
- 1 cup (4 ounces) grated Cheddar cheese
- 1 cup chopped onion
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 (17 ounce) can cream-style corn
- 1/2 cup vegetable oil
What to Do
Preheat oven to 450 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, mix together all ingredients.
Pour mixture into prepared baking dish and bake 20 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cut into serving-sized squares.
If self-rising cornmeal is not available, use a mixture of 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, and 1 tablespoon baking powder; it will make 1-1/2 cups self-rising cornmeal. The original recipe calls for a stick of butter to be melted and poured evenly over the warm bread before serving. If that sounds good to you, why not give it a try?!
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