Perfect pairing with a soup or chili!
From the Clabber Girl Recipe Book
"RECIPES TO WARM THE HEART"
Originally published in "The Great American Cookbook" by the National Pecan Association.
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Perfect pairing with a soup or chili!
From the Clabber Girl Recipe Book
"RECIPES TO WARM THE HEART"
Originally published in "The Great American Cookbook" by the National Pecan Association.
1 1/2 C. yellow cornmeal
1 Tbsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
2 Tbsp. bell peppers, chopped
2 lg. eggs, beaten
2 jalapeno peppers, chopped
1 C. sour cream
1 C. shredded sharp cheddar cheese
2/3 C. vegetable oil
1 C. pecans, chopped
1 C. cream style corn
Preheat oven to 350° F. Grease an 8-inch loaf pan, then set aside.
In a large mixing bowl, mix together eggs, sour cream, oil and corn. In a separate bowl mix together cornmeal, baking powder, baking soda, bell and jalapeno peppers, cheese and pecans. Combine the two mixtures.
Preheat the loaf pan or cast iron skillet for a few minutes in the oven. Pour batter into the pan or skillet. Bake at 350° F. for 1 hour or until a toothpick inserted in the center comes out clean.
1 1/2 C. yellow cornmeal
1 Tbsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
2 Tbsp. bell peppers, chopped
2 lg. eggs, beaten
2 jalapeno peppers, chopped
1 C. sour cream
1 C. shredded sharp cheddar cheese
2/3 C. vegetable oil
1 C. pecans, chopped
1 C. cream style corn
Preheat oven to 350° F. Grease an 8-inch loaf pan, then set aside.
In a large mixing bowl, mix together eggs, sour cream, oil and corn. In a separate bowl mix together cornmeal, baking powder, baking soda, bell and jalapeno peppers, cheese and pecans. Combine the two mixtures.
Preheat the loaf pan or cast iron skillet for a few minutes in the oven. Pour batter into the pan or skillet. Bake at 350° F. for 1 hour or until a toothpick inserted in the center comes out clean.