From The Texas Cooking Recipe Of The week;
Mexican Creamed Cornbread 2 tablespoons bacon drippings 2 large eggs 1/4 cup canola oil 1 cup buttermilk small can of chopped green chiles 9-ounce can creamed corn 2 tablespoons finely chopped pimientos 1/4 cup finely chopped onion 1/2 cup sour cream 1 cup yellow cornmeal (white cornmeal is fine if you don't have yellow) 1/2 cup all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1-1/2 cups grated, sharp cheddar cheese Preheat oven to 400°F. Put the bacon drippings in a 10-inch cast iron skillet or dish or pan of approximate size. Place skillet in oven to heat while you mix the batter. In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream. In a separate, large bowl, combine the cornmeal, flour, salt, baking powder, and cheese. Stir until thoroughly blended. Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything. Remove skillet from oven, and pour batter into hot drippings. It should sizzle. Bake at 400°F for 30 minutes or until brown on top. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
