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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Border Bread Recipe

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This recipe for Border Bread is from Kathy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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