Ingredients:
1 cup yellow cornmeal
1 cup flour
1 Tablespoon baking powder
2 Tablespoons sugar
1 teaspoon salt
1/2 cup canola oil
1 small (8-oz.) can creamed corn
1 cup sour cream
Directions:
Coat the inside of the Dutch oven with shortening or oil. Mix together all ingredients and pour into the Dutch oven. Place cover on Dutch oven and bake with 14-16 briquettes on top and 8-10 briquettes underneath. Bake for about 20 minutes.
Your family will love this interesting twist on the old potato standby. These Creamy Southwest Ranch Potatoes are somewhere between a soup and baked potatoes, but above all, they are simply delicious.
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