Tex Mex Cornbread
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| this is what you eat with chili! |
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| 1 cup | cornmeal |
| 1/3 cup | all-purpose flour |
| 2 Tbsp | sugar |
| 1/2 tsp | salt |
| 1 dash | black pepper |
| 2 tsp | double-acting baking powder |
| 1/2 tsp | baking soda |
| 2 | eggs beaten |
| 1 cup | buttermilk |
| 1/2 cup | vegetable oil |
| 8 oz. | creamed corn |
| 1/3 cup | yellow onions minced |
| 2 Tbsp | hot chili peppers minced |
| 1 Tbsp | green peppers minced |
| 1 Tbsp | pimientos minced |
| 1/2 cup | cheddar cheese, shredded |
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| combine the cornmeal, flour, sugar, salt, pepper, baking soda and |
| baking powder. combine the remaining ingredients and add to the first |
| mixture. blend only until mixed; do not over mix. |
| place mixture in a 10-inch greased baking pan. bake in an iron skillet |
| if you have one. bake in a preheated 350-degree oven for 35 minutes or |
| until golden brown. |
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| per serving: 301 calories; 15g fat (42% calories from fat); 7g protein; |
| 39g |
| carbohydrate; 43mg cholesterol; 634mg sodium |
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| william barfieldsr |
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| (ID: 10325) Mirror: rec.food.recipes: Fri, Oct 24, 2003 |