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| This cornbread recipe is complemented by a quick and easy-to-make respberry butter. |
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| Total time to cook: |
1 hours |
| Serves: |
7 |
| Category: |
Egg, cheese, onion, corn |
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Ingredients:
- 1 cup self-rising cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 3 Tbsp bacon drippings
- 1 teaspoon garlic powder
- 3 eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 3/4 cup of cooked corn
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Step Wise Instruction:
- Backed cornmeal in oven to 350°F.
- Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.
- Spoon into a greased 10-inch cast-iron skillet.
- Bake for 45 minutes or until golden brown.
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Related Recipes: |
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Bread And Tomato |
This entry was posted
on Saturday, April 12th, 2008 at 7:07 am and is filed under Back to School Recipes, Halloween Recipes, Snack Recipes, Cheese Recipes, Appetizer Recipes, Egg
Recipes, Corn Recipes.
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