Mexican Cornbread #1

HEADERS

Approx. Cook Time: 0:40

Have all ingredients at room temperature. Chop the onion and the
jalapenos finely. Crumble the bacon. Mix together the cornmeal,
flour, soda, salt, and sugar in a large bowl. In a separate bowl,
whisk together the buttermilk, beaten eggs, and oil. Add to the dry
ingredients with a few swift strokes of the mixing spoon. Don’t beat
the dough—just stir enough to moisten all particles. Fold in the
onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese
quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to
30 minutes, until the top is browned and a toothpick tests clean.

Mexican Corn Bread

1 C. corn meal 1 1/2 tsp. salt 2/3 C. melted butter 1 # 303 can whole
kernel corn, drained 1/2 lb. grated cheddar cheese 1 tsp. baking
powder 2 eggs 1 C. sour cream 1 4-oz. can green chilies, chopped

Heat oven to 375 degrees and prepare a 9 x 9 greased baking dish. Mix
dry ingredients. Make a well in the center and add beaten eggs, sour
cream and butter. Blend thoroughly and fold in canned corn. Pour 1/2
batter in pan, cover with grated cheese and chilies and add remaining
1/2 batter. Bake 30-40 minutes.

MEXICAN CORNBREAD

1 Cup butter 1 Cup sugar 4 eggs 1 4 oz. can diced green chilies 1 16
oz. can creamed corn 1/2 cup grated jack cheese 1/2 cup grated
cheddar cheese 1 cup flour 1 cup corn meal 4 tsp. baking powder 1/4
tsp. salt

Preheat oven to 350 degrees. Mix butteer, sugar, eggs. Add chilies
and corn. Mix ingredients together, add to creamed ingredients. Then
add cheese and mix. Grease and flour an 8 X 12 X 2 pan.

Reduce heat to 300 degrees and bake for 1 hour.

~- Sheri Thomasson