Mexican Cornbread
although this recipe uses kernel corn as opposed to cream corn, oh boy does it 
taste gooood! it makes a nice lunch topped with salsa and sour cream. 
 
 
1 cup  self-rising cornmeal
1/2 tsp  baking soda
1/4 tsp  salt
1-1/2 cup  (6 oz.) shredded cheddar cheese
1/2 cup  chopped onion
1 cup  milk
3 Tbsp  bacon drippings
1 tsp  garlic powder
3   eggs, beaten
7 oz.  can whole kernel corn, drained
4 oz.  can chopped green chilies, drained
1 Tbsp  chopped jalapenos (optional)
 
combine cornmeal, baking soda and salt in a large bowl. add remaining 
ingredients, stirring just until dry ingredients are moistened. spoon into a 
greased 10" round cake pan or cast iron skillet. bake at 3500 for 45 minutes 
or until golden brown. 10 servings 
 
-- 
(ID: 13735) Mirror: rec.food.recipes: Thu, Mar 27, 2003


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