|
We have used both these recipes several times.
* Exported from MasterCook II *
West Texas Cornbread
Recipe By : Parade Magazine Feb. 2, 1997
Serving Size : 12 Preparation Time :0:45
Categories : Bread, Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup corn meal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup extra sharp cheddar cheese -- grated
8 ounces sour cream
1/4 cup Crisco oil
1 medium onion -- chopped
1 can(10oz) whole kernel corn -- with liquid
2 large eggs
2 large jalapenos -- chopped
Place seasoned iron skillet with 1 tablespoon oil in oven and heat to 350F. Mix all dry ingredients together. Add other ingredients (saving a little cheese) and mix well with spoon, pour into hot skillet, sprinkle cheese on top.
Bake until light brown, about 25-30 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Cowboy Cornbread
Recipe By : Cooking Light, March 1995, page 67
Serving Size : 8 Preparation Time :0:00
Categories : Bread, Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons vegetable oil, divided
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoo baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1 can chopped green chiles, undrained (4oz)
1 egg, beaten
1 cup frozen whole kernel corn, thawed
10 red bell pepper stripsCoat an 8-inch castiron skillet with 1 teaspoon oil. Place in a 400 degree oven for 10 minutes.
Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake at 400 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Yield: 10 servings.
- - - - - - - - - - - - - - - - - -
NOTES : Nutritional Information: CALORIES 133 (20% from fat); PROTEIN 4g; FAT 2.9g (sat 0.6g,mono 0.8g, poly 1.2g); CARB 22.9g; FIBER 1.4g; CHOL 23mg; IRON 1.2mg; SODIUM 128mg; CALC 69mg
|
