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2002 4-H Cornbread Cook-Off Finalist Josh Cooper Strawberry Plains, TN
Fourth Grade - Mrs. Greenlee
Josh's Pepper and Cheese Cornbread
- 2 cups Martha White self-rising cornmeal mix
- 1 Tablespoon self-rising flour
- 1 1/4 cup buttermilk
- 1 Tablespoon oil
- 1/2 cup or more of water
- 1 small green mild bananna pepper (seeds removed), sliced thinly
- 1 small hot red bananna pepper (seeds removed), sliced thinly
-
1/2 cup Kraft Mexican Four Cheeses (shredded, in a bag)
Mix cornmeal, flour, buttermilk and oil till moist. Gradually add small amounts of the water till batter looks smooth. Fold in green and red peppers and the cheese, just till mixed in evenly. Heavily grease an 8 inch cast iron skillet. Pour batter into prepared pan. Bake at 425 degrees for 25-30 minutes. Flip from skillet on to plate when done. Serves 8.
**Original (untested) recipe.