Recipe for West Texas Cornbread 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 cup Plain corn meal
1/2 cup Plain flour
3 tsp Baking powder
1 tsp Salt
1 cup Grated "New York State" extra sharp Cheddar cheese
1 ct (8-oz) sour cream
1/4 cup Crisco oil
1 med Onion (chopped)
1 can (10-oz) whole kernel corn (with liquid)
2 x Eggs
Instructions:
Instructions: Place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350. mix all dry ingredients together. add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes).

*jalapeno peppers optional, may be added to top before baking

(i know!!! i know!!! but this stuff is still good)

substitutions: ...(not as good though)

light sour cream

light cracker barrel extra sharp cheese

*self rising corn meal

*self rising flour

*( if using self rising... do not use the baking powder)

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