SUBMITTED BY: Nancy Josland Dalsin
Vegetable oil for the pan
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, optional
Dash ground chipotle chile pepper or cayenne pepper
1/4 cup fresh finely chopped jalapeno pepper
1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
8 ounces sour cream
3/4 cup milk
1 large egg, beaten
4 tablespoons melted butter
Preparation:
Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, and cheese.
Heat the skillet or pan in the oven or on the stovetop.
Whisk together the sour cream, milk, egg, and melted butter. Stir the wet mixture into the dry ingredients. Spread in the hot greased skillet or baking pan.
Bake for 25 to 30 minutes, until set and lightly browned around the edges. Cool in the pan on a rack; cut into squares or wedges.
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