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 CUP. corn meal 1 1/2 tsp. salt 2/3 CUP. melted butter 1 # 303 can whole
kernel corn, drained 1/2 lb. grated cheddar cheese 1 tsp. baking powder 2
eggs 1 CUP. 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