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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe came from my husband's grandmother. I had enjoyed it for years at her house and failed many attempts to replicate it. Finally, one day I just asked her for the recipe and she gladly shared it with me. She's gone now, I'm so happy I got the recipe from her while I could. Hope you love it as much as we do. Ingredients:
3 cups self-rising cornmeal mix |
3 tablespoons sugar |
3 eggs |
1 1/2 cups milk |
6 pickled jalapeno peppers, diced, with a little juice |
1 large diced onion |
1 (15 ounce) can creamed corn |
1 1/2 cups shredded cheddar cheese |
1 cup oil |
Directions:
1. Set oven 425F degrees.
2. Put 3 tablespoons each of Crisco into 2 iron skillets.
3. Place them into the oven as it is pre-heating.
4. Mix all ingredients together and divide batter equally between HOT skillets.
5. Bake for 30 minutes or until brown.
6. Remove from pans to cool.
7. Note: I have made this recipe using only 1/2 cup oil and it turns out just fine.
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