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Texas Cornbread
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  • 1-1/2 cups (350 ml) plain cornmeal
  • 3 tsp (15 ml) baking powder
  • 1 8 oz (224 grm). carton sour cream
  • 2/3 cup (150 ml) corn oil
  • 1 cup (225 ml) cream-style corn
  • 1/4 cup (60 ml) green pepper, chopped
  • 1/2 cup (125 ml) onion, chopped
  • 2 eggs, beaten
  • 1 cup (225 ml) cheddar cheese, grated
  • Pour corn oil in large iron skillet and place in a 350 degree (175 C.) oven to heat.
  • Meanwhile combine all remaining ingredients except cheddar cheese.
  • When skillet and oil are hot, pour oil into batter and stir quickly to blend.
  • Immediately pour half of batter back into hot skillet.
  • Sprinkle cheese evenly over batter.
  • Carefully pour remaining batter over cheese and bake at 350 degrees (175 C.) for about 45 minutes.

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