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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Virginia Rodgers
  • 11â�„2 cup self-rising cornmeal
  • 3â�„4 tsp. salt
  • 4 beaten eggs
  • 1 cup sour cream
  • 3 TBS sugar
  • 1 cup creamed corn
  • 1 cup grated cheddar cheese
  • 1 cup diced green pepper
  • 4 diced jalapeño peppers
  • 1 cup chopped onion
  • 1â�„2 cup vegetable oil
Preheat oven to 400 degrees.
Mix all dry ingredients in a large bowl.
In another bowl beat eggs, add sour cream, corn, cheese, green pepper, jalapeño peppers and onion. (Be careful when adding the peppers not to touch your eyes until you wash your hands.) Mix together and add to the dry ingredients; add oil and mix well.
Bake in a well greased cast iron skillet for 30-40 minutes until brown..
(This recipe was contributed as part of a "Cook of the Week" feature.)

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