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| 1/4 cup | vegetable oil |
| 2 cups | Self rising flour |
| 1/2 cup | corn meal |
| 1 can (11oz) | mexi-corn ( undrained) |
| 1 cup | Shredded Cheese |
| 3/4 cup | milk |
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| 1. |
Preheat oven to 425F. In a large castiron skillet, pour the oil heat in oven untill oil is hot but not smoking. |
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| 2. |
In large bowl, mix the flour cornmeal,egg,corn,cheeseand milk. If mixtur is too stiff, thin with more milk altough battershould be somewhat stiffand not too thin. |
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| 3. |
Remove hot skillet form oven. Scrape batter into the skillet and spread evenly. |
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| 4. |
Bake in oven at 425f until golden brown,about 20-25 minutes. Remove the skillet to a wire rack. Cut the cornbread in to wedges and serve warm. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Bread
Bake Time: 25 Minutes
Servings: 8
Prep. Time:
Utensils: Skillet ( cast iron If you have)
Notes: |
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