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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Southwestern Cheesy Cornbread Recipe

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This recipe for Southwestern Cheesy Cornbread is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
1/3 c. plus 2 tsp. Canola oil, divided
1 med. green bell pepper, chopped
1 med. red bell pepper, chopped
1/2 c. diced yellow onion
1 c. yellow corn meal
1 c. all purpose flour
1/4 c. white granulated sugar
1 T. baking powder
1 tsp. salt
1 tsp. oregano
1 c. milk
1 egg
1 1/3 c. shredded cheddar cheese
Directions:
Directions:
Preheat oven to 400º. Using a medium frying pan, over medium heat, sauté peppers, onion and oregano in 2 teaspoons of the Canola oil until onion is translucent. Set aside to cool.

In a medium bowl, combine corn meal, flour, sugar, baking powder and salt. In a separate bowl, combine milk, 1/3 cup of Canola oil and the egg. Stir well to blend, then add to dry ingredients and mix well. Stir in the sautéed onions and peppers, and the shredded cheese. Mix well to blend all ingredients.

Pour into a greased 8 inch square baking pan. Bake at 400º for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle with additional cheddar cheese while still warm.

 

 

 

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