Country Food
Tuesday, September 05, 2006
I think I am going to make this tonight:
Jalapeno Corn Bread
2 cups cream corn
2/3 cup vegetable oil
2 cups sour cream
1 1/2 to 2 cups shredded cheddar cheese
1 4oz can of jalapenos or green chilies, seeded and chopped
2 cups corn bread mix
4 eggs, beaten
1 cup chopped onion
Preheat oven to 350 degrees. Grease 13x9x2 inch pan. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion, and jalapenos. Pour into pan. Bake about 1 hour @ 350 degrees. Recipe can easily be halved.
I got this recipe from Cooks.com, but I'm pretty sure it's the exact same recipe that my friend used to make this delicious cornbread that you can almost make a meal out of. I will have to leave out the sour cream, because my husband HATES sour cream with a passion. And trust me - he will be able to tell that I used sour cream. He can sense it, even if he can't quite taste it. I have some brown & red beans simmering in the crock pot right now. Maybe I'll have a few friends over to help us eat all of it, since I made WAY too many beans.
****ETA****
Oops - I had originally typed "2 CANS of cream corn", when it should've been CUPS. Doh! Well, good thing I realized that before I made it....but then I actually did end up using 2 cans, because I needed to substitute for the sour cream I left out.
Jalapeno Corn Bread
2 cups cream corn
2/3 cup vegetable oil
2 cups sour cream
1 1/2 to 2 cups shredded cheddar cheese
1 4oz can of jalapenos or green chilies, seeded and chopped
2 cups corn bread mix
4 eggs, beaten
1 cup chopped onion
Preheat oven to 350 degrees. Grease 13x9x2 inch pan. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion, and jalapenos. Pour into pan. Bake about 1 hour @ 350 degrees. Recipe can easily be halved.
I got this recipe from Cooks.com, but I'm pretty sure it's the exact same recipe that my friend used to make this delicious cornbread that you can almost make a meal out of. I will have to leave out the sour cream, because my husband HATES sour cream with a passion. And trust me - he will be able to tell that I used sour cream. He can sense it, even if he can't quite taste it. I have some brown & red beans simmering in the crock pot right now. Maybe I'll have a few friends over to help us eat all of it, since I made WAY too many beans.****ETA****
Oops - I had originally typed "2 CANS of cream corn", when it should've been CUPS. Doh! Well, good thing I realized that before I made it....but then I actually did end up using 2 cans, because I needed to substitute for the sour cream I left out.
posted by Unkempt Mommy at 1:00 PM
4 Comments:
Sounds good to me! My husband can't stand sour cream either! That's funny. I love the stuff but for the past 5 1/2 years I've had to leave it out of things. I substitute with cream cheese when I can.
Beans and cornbread, uh huh, beans and cornbread, uh huh, beans and cornbread. Beans, beans the magical fruit, the more you eat, the more you toot, the more you toot the more you eat, beans, beans a tasty treat!
Okay, that was my childish side coming out. We had beans and ground beef for dinner! So yummy!
sounds lovely, I might give it a try though what else apart from beans would you eat it with?
I wonder how you are feeling today. I think I spent more time on the couch through weeks 6-14 then any other time in my life. If you are feeling sick, I send you hugs.
Hi there,
Found you via Wendy at WMF...I have this in the oven minus the jalapenos so maybe the kidlets will eat it up for dinner tonight. I DID include the sour cream. I can't wait to eat it!
We're going to have it with eggs, turkey bacon and leftover birthday cupcakes!
~Shawna Lee
http://shooflypieandgrits.blogspirit.com/
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