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South(west) Carolina Corn Bread Recipe


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     South(west) Carolina Corn Bread

Category   Desserts - Breads
Sub Category   None

2 C white corn meal
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C frozen white corn or frozen mexi-corn
1 C shredded cheese, cheddar or pepper jack
1 small can chopped green chiles
3 eggs, beaten
buttermilk, about 2 C
corn oil

Pre-heat oven 400 degrees. Heat 10 inch cast iron skillet, add corn oil less than a 1/4 inch deep.
In a large bowl, add all dry ingredients, stir. Add eggs, stir. Add buttermilk slowly, stirring, stop when it reaches pouring consistency. Stir in corn, chilies, and cheese, saving a little cheese to sprinkle on top. Scrape mixture into skillet when oil is shimmering. Sprinkle with remaining cheese.
Put in oven. Cook 20-25 minutes. Test with toothpick, if it comes out clean it is done. Or press down slightly on center, if it springs back it is done. Let cool, but serve warm from the skillet. Tightly cover leftovers when completely cool. It will last one day before it gets dry. Dried bread can be reheated in toaster oven and spread with butter.

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