Richard Hardy Memorial School Athletics
2 cups Martha White® self-rising cornmeal
½ cup Martha White® self-rising flour
1 cup Mayfield® buttermilk
1 cup Mayfield® sour cream
¼ cup sugar
½ cup melted butter
½ cup chopped onion
1 cup cream style corn
¾ cup chopped jalapenos
1 ½ cups shredded pepper jack cheese (reserve ½ cup)
- Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge® cast iron skillet.
- Sprinkle with remaining ½ cup cheese.
- Bake at 400° F for 25 minutes.