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Ingredients:
2 cup cornmeal
1 tsp salt
1 tbsp sugar
1/2 tsp baking soda
1 cup milk
2 eggs, beaten
1/2 cup minced onion
1/2 cup minced pimiento
1/2 cup canned corn kernels, drained
1 roasted green chile pepper, about 5, oz
1 cup shredded cheddar cheese
Instructions:
Fry bacon in skillet until crisp. Drain and reserve drippings.
Crumble bacon and set aside. Combine cornmeal, salt, sugar and
baking soda in large mixing bowl. Add milk and eggs, stirring until
blended. Add onion, pimiento, corn, chili peppers and bacon bits and
mix well. Grease 10 inch, cast iron skillet with some reserved bacon
drippings. Pour half of cornmeal mixture into pan and cover with 1/2
cup cornmeal mixture. Sprinkle top with remaining 1/2 cup cheese.
Bake at 350F for 35 minutes or until tester inserted in centre comes
out clean. Makes 8 servings.
Servings: 8
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
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Green Chile Cornbread Recipe brought to you by Mexican Recipes To-Go
