Saturday, November 18, 2006

Mexican Cornbread

This is my version of a recipe found in Country Magazine. It's delicious, hearty and high in protein, so it's almost a meal in itself!

1 cup yellow cornmeal
1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk, sour milk or milk soured with vinegar
1 egg, beaten

1 can (8.75 oz.) cream-style corn

Dash hot pepper sauce
1/4 cup oil, or bacon drippings

1/4 cup minced green onion

1/2 cup shredded cheddar cheese

Combine first five ingredients in a large mixing bowl. Make a well in center; set aside. In another bowl, combine milk and egg; add corn and remaining ingredients. Add to dry ingredients and stir just until blended. Do not over-mix. Pour batter into greased 8x8" baking pan. Bake at 400 F for 35 minutes, or till browned at edges and springy in the middle. Cool 5 minutes; cut into 9 squares.

1 comment:

Rachel Marie said...

Yummy! I would love to try that sometime! :-)