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Ingredients:
3 cup cornmeal
1/2 cup flour
2 tsp baking soda
2 tsp salt
2 tbsp sugar
3 egg, beaten
2 1/2 cup buttermilk
1/2 cup oil
1 large onion
1/2 tsp garlic powder
1/2 cup jalapeno pepper
1 oz pimiento, chopped
1/4 lb bacon, crisp
15 oz cream corn
1 1/2 cup cheese, grated
HEADERS
Instructions:
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 moderated
newsgroup; only recipes are accepted for posting. Please read the
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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
Servings: 6
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
More information:
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Mexican Cornbread No1 Recipe brought to you by Mexican Recipes To-Go
