| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Bread, Mexican | 6 | Servings |
INGREDIENTS
| 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 |
| Approx. Cook Time: 0:40 |
INSTRUCTIONS
HEADERS 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 [email protected] ~- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to [email protected]; administrative questions to [email protected]. Please allow two to five days for your submission to appear. Path: newsbf01.news.aol.com!newstf01.news.aol.com!uunet!in1.uu.net!news.spri tlin k.net!howland.reston.ans.net!spool.mu.edu!umn.edu!newsstand.tc.umn.edu not- for-mail From: [email protected] (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: [email protected] Approved: [email protected] Message-ID: <[email protected]> Reply-To: [email protected] (Sheri K. Thomasson) NNTP-Posting-Host: maroon.tc.umn.edu Recipes sent to me from Bill, [email protected]
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