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Volume III
December 23, 2011

Weekly Home / Recipe Center

Mexican Corn Bread

Serves 9


1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1 egg, beaten
1 (8 3/4-ounce) can cream-style corn
dash hot pepper sauce
1/4 cup bacon drippings, melted
1/4 cup , minced green onion, with tops
1/2 cup shredded Cheddar cheese

Combine first five 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 just until blended. Do not overmix. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 35 minutes or until bread tests done. Cool 5 minutes before cutting into squares. Serve warm or cold.

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