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Texas Jack Vermillion's Border Bread


  • 1 cup yellow cornmeal
  • 2/3 cup unsifted flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup dairy sour cream (no phony stuff)
  • 2 eggs
  • 1/4 cup cooking oil
  • 2 cups shredded Cheddar cheese
  • 1 can whole kernel corn, drained
  • 1/2 cup finely chopped jalapeno peppers (cored)


  1. Heat oven to 350 degrees F. Grease an 8-inch square baking pan.
  2. Mix dry ingredients, cornmeal, flour, baking powder and salt in a mixing bowl and set aside.
  3. Blend the sour cream, eggs, and oil in a medium-size mixing bowl.
  4. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well.
  5. Pour mixture into the prepared pan.
  6. Sprinkle the remaining cheese over the top.
  7. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean.
  8. Cut into squares and serve while still warm.

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