Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

THE ULTIMATE CORNBREAD




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




1 onion, chopped
� cup butter
� cup cheddar cheese
8 oz sour cream
� cup pace Picante sauce

1� cups yellow cornmeal
2 teaspoons baking powder
� teaspoon baking soda
2 Tablespoons Splenda
1 cup cheddar cheese
2 eggs beaten
1 cup milk



Recipe



Cook butter & onion together in microwave for about 3 minutes. Let stand a minute, then add sour cream, � cup cheddar cheese and Picante sauce.
Set aside.

In a large bowl, mix together the cornmeal, baking powder, baking soda, Splenda, 1 cup cheddar cheese, eggs and the milk, then add first mixture to it, and fold in.

Grease a cast iron skillet, and place in oven. Preheat oven to 375�

When oven and skillet are hot, remove skillet from oven, and pour in cornbread batter. Return to the oven and Bake for 35-45 minutes, until brown and tests done.