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TWEET'S MEXICAN CORN BREAD
INGREDIENTS:
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder 1 teaspoon
salt
2 tablespoons sugar
1 cup buttermilk
2 eggs, beaten
1 can (8 3/4 oz.) cream style corn
1 dash hot pepper sauce 1/4
cup bacon drippings, melted or Wesson oil
1 cup chopped onions
1 cup New York Cheddar Cheese shredded
1/4 cup chopped green pepper 3 tablespoons diced jalapeno peppers (to
taste)
Combine first 5 ingredients in a large mixing bowl, set aside. In
another bowl combine buttermilk and egg, add corn and remaining ingredients,
pour over dry ingredients, and stir until just blended. Do not over
mix. Pour batter into 13 x 9 Pyrex baking dish; bake at 375 degrees
for 35 minutes or until bread is done. Cool 5 minutes before cutting
into squares.
YIELDS: 24 2 inch square servings
Note: This is a combination of several different Mexican corn bread recipes.
Above baked on 11-02-08 by Bill aka Mickey Porter and
served with dried butter beans and smoked turkey wings, toss salad and fresh
baked persimmon pudding. Can you say "beautimous?"
Below pix of my bride aka Joyce taken on Mother's Day 1981
receiving a flower and award.
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