Tex-Mex Corn Bread

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Corn bread is in the same category as buttermilk biscuits, sweet tea (not Neastea!), and okra when it comes to “rare food finds” in Canada. Some of my Canadian friends have never tasted corn bread before, so that’s it! I’m making it my mission to change that because they are missing out! I’m going to spread the corn bread cheer with this southern recipe from a cookbook – published 34 years ago – called- Southern Sideboards by the Junior League of Mississippi.  I LOVE this cookbook for so many reasons and this recipe is one of them.

This corn bread goes really well with a hot bowl of chili.

Ingredients:

• 2 eggs
• 1 cup sour cream
• 1 cup cream-style corn
• 2/3 cup vegetable oil
• 1-1/2 cups corn meal
• 2 teaspoons of baking powder
• 1 tablespoon salt
• 2 green jalapeños (seeds removed, chopped)
• 2 tablespoons of green pepper
• 1 cup grated cheddar cheese

Directions:

1. Preheat the oven to 350F
2. Mix all of the ingredients together, except cheddar cheese, in a large bowl in the order above.
3. Pour half of the mixture into a hot, well-greased iron skillet and then sprinkle half of the cheese over the batter.
4. Add remaining mixture on top and sprinkle the rest of the cheese on top.
5. Bake for 50-60 minutes.