Mexican Cornbread

Ingredients

• 3 c Cornmeal
• 1/2 c Flour
• 2 ts Baking soda
• 2 ts Salt
• 2 T Sugar
• 3 Egg; beaten
• 2 1/2 c Buttermilk
• 1/2 c Oil
• 1 lg Onion
• 1/2 ts Garlic powder
• 1/2 c Jalape#o pepper
• 1 oz Pimiento; chopped
• 1/4 lb Bacon; crisp
• 15 oz Cream corn
• 1 1/2 c Cheese; grated

Directions

Have all ingredients at room temperature. Chop the onion and the jalape#os finely. Crumble the bacon. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few swift strokes of the mixing spoon. Don't beat the dough---just stir enough to moisten all particles. Fold in the onion, garlic powder, jalape#os, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean.

Submitted 6/13/05.
Source: Meal-Master
Submitted By: Shelly
shellack@aol.com
Mexican Cornbread