Mexican Cornbread#1

* Exported from MasterCook *

MEXICAN CORNBREAD #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Cornmeal
1/2 c Flour
2 ts Baking soda
2 ts Salt
2 tb Sugar
3 Egg -- beaten
2 1/2 c Buttermilk
1/2 c Oil
1 lg Onion
1/2 ts Garlic powder
1/2 c Jalapeno pepper
1 oz Pimiento -- chopped
1/4 lb Bacon -- crisp
15 oz Cream corn
1 1/2 c Cheese -- grated
-----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

skthom@ccmail.monsanto.com ~- rec.food.recipes is a
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and.tc.umn.edu!not- for-mail From:
skthom@ccmail.monsanto.com (Sheri K. Thomasson)
Newsgroups: rec.food.recipes Subject: COLLECTION(4)
Mexican Cornbread Followup-To: poster Date: 18 Sep
1995 14:58:45 -0500 Organization: University of
Minnesota Lines: 122 Sender:
fineb001@maroon.tc.umn.edu Approved:
fineb001@maroon.tc.umn.edu Message-ID:
<skthom-1409951123540001@skthom.monsanto.com>
Reply-To: skthom@ccmail.monsanto.com (Sheri K.
Thomasson) NNTP-Posting-Host: maroon.tc.umn.edu



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