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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love this recipe. It is moist and a lot of flavors going on in one pan. I hope you will try this. It is so much better than the ordinary cornbread. Enjoy. Ingredients:
4 large eggs |
16 ounces sour cream |
1 cup vegetable oil |
16 ounces cream style corn |
3 cups yellow cornmeal |
2 tablespoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/3 cup green bell peppers chopped |
3 jalapeno peppers seeded and chopped |
2 cups sharp cheddar cheese shredded |
2 cups pecans chopped |
Directions:
1. Preheat oven to 350.
2. Beat eggs and mix with sour cream, oil and corn.
3. Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, cheese and pecans.
4. Stir to mix.
5. Add to creamed mixture and blend until well combined.
6. Pour half of batter into each of two loaf pans.
7. Bake 50 minutes.
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