Thursday, April 8, 2010

Mexican Corn Bread

This one is for all you Coosies, Chuck-wagon Cooks, and Splaterdabs, out there. This has won a few Ribbons in its days. It is a Sourdough recipe. You can get sourdough starters (dried) in grocery stores or your friends, or make your own. Corn Bread is one of my favorites. I must have about 20 recipes for them.

Mexican Corn Bread

1 1/3 cups cornmeal
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 eggs
1 1/2 cups milk
1/4 cup vegetable oil
1 cup sourdough starter
1 cup whole-kernel corn, drained
1 medium onion, chopped
1 can (4 ounce ) green chiles, chopped
1 jar (4 ounce) pimentos, drained, diced
1 1/2 cups cheddar cheese, shredded, (about 6 ounces)

Generously grease a 10" dutch oven. Preheat dutch oven, 10 charcoals on the bottom, and 12 to 14 on top. In a medium bowl; stir together cornmeal, flour, baking powder, baking soda, salt, and sugar; set aside. In a large bowl; beat eggs. stir in sourdough starter, milk, and oil. Adding dry to wet, stir cornmeal mixture until just moistened. In same medium bowl used for dry mixture, combine corn, onion, chiles, pimentos and cheese. Fold into sourdough mixture. Pour into preheated dutch oven. Bake for 30 to 35 minutes or until surface springs back when touched with fingers. When top start browning, remove most of the bottom charcoals. Serve with lots of butter...

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