Ingredients:
½ cup all purpose flour
1½ cups cornmeal
1 tbsp baking powder
1 tsp salt
½ cup shortening, melted
3 eggs, beaten
¼ cup Stonewall Kitchen Hot Pepper Jelly (available at Kitchen Essentials)
1 can (7oz) whole kernel corn, drained
8 oz sour cream
Directions:
- Preheat oven to 400*
- In a medium bowl, add all of the ingredients and stir well
- Grease well an 8-inch square baking pan and pour in mixed ingredients.
- Bake for 15 – 20 minutes or until golden brown and cake tester comes out clean
- Serve warm or cut in half and toast or grill. Wrap well to keep moist.