"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Border Bread Recipe

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This recipe for Border Bread, by , is from Kathy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Tatum
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow cornmeal
2/3 cup ungifted flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream (no phony stuff)
2 eggs
1/4 cup cooking oil
2 cups shredded Cheddar cheese
1 can whole kernel corn, drained
1 can chopped green chilies, drained and/or
1/2 cup finely chopped jalapeno peppers (cored)

Directions:
Directions:
Heat a greased 8-inch iron skillet pan. Mix dry ingredients, cornmeal, flour, baking powder, and salt in a mixing bowl and set aside. Blend the sour cream, eggs, and oil in a medium-size mixing bowl. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well. Pour mixture into the prepared pan. Sprinkle the remaining cheese over the top. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean. Cut into squares and serve while still warm!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Can be doubled for a 12" iron skillet; Serve Hot with lots of real butter..ummmmmmmmmmm

 

 

 

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