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West Texas Cornbread

1 cup plain corn meal
1/2 cup plain flour
3 teaspoons baking powder
1 teaspoon salt
1 cup grated "New York State" extra-extra sharp cheddar cheese
1 8 oz. carton sour cream
1/4 cup crisco oil
1 medium onion (chopped)
1 10 oz. can whole kernel corn (with liquid)
2 eggs
jalapeno pepper slices(your choice on amount)

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). This is can also be made in a Dutch oven.

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