[Chef David Simpson]

There must be thousands of ways to make Corn bread. What's your favourate way? My way is as fallows;

2 boxes corn bread mix
2 eggs
2/3 cup buttermilk
1/3 cup canned cream corn
2 teaspoons fresh garlic
2 jalapeno peppers finely chopped
1/2 cup onion chopped
1/2 green onion chopped
1/4 cup pimiento chopped
1/2 teaspoon chile flakes
1/2 teaspoon salt

Follow and prepare according to instructions on the corn bread box.

You could serve a portion of chicken ceole or shrimp gumbo on top of some the corn bread.

[shroomgirl]

I use yogurt
sometimes sharp cheddar

you can hollow out muffins and make a dressing with crawfish/shrimp tomatoes, garlic, onions, etc....and crumbled corn bread guts rebake pretty good...great app.

[mudbug]

Another version of...

Jalepeno Corn Bread that get's eaten up.

Ingredients
3 C corn meal
1.5 C cheddar cheese
.5 C corn or vegetable oil
2.5 C milk
1 large onion, grated
3 eggs, beaten
3 tbsp. sugar
1 cup cream-style corn (or more if you like)
.5 cup jalapeno peppers, chopped (or more if you like it a bit hotter)
dash of garlic powder (optional)

Directions
Place corn meal and sugar in large mixing bowl. Add milk and stir until well-mixed (batter will be almost runny). In separate bowl, combine onions, jalapenos, eggs, corn and oil. Combine well, then pour into the milk mixture and stir together. Add cheese. Batter will still be thin.

Pour into greased 9" x 15" pan, and bake at 450° for 45 minutes.

Hint: spray the pan with cooking spray rather than grease the pan.

Serving Suggestions
This is very good when served with chili, soups or stews on chilly winter days. My family likes it year round, however!

[This message has been edited by cchiu (edited 11-22-2000).]

* Exported from MasterCook *

Our Favorite Mexican Cornbread

Recipe By : Jesse & Anne
Serving Size : 8 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups stone ground yellow cornmeal
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup onion, chopped -- sauteed light brown
8 ounces creamed corn
1 cup shredded cheddar cheese
1 medium banana pepper -- seeded and chopped
5 bacon slices, your favorite -- cooked and crumbled
1 cup buttermilk
1 stick butter -- melted
2 large eggs -- beaten

1. Preheat oven to 375° F. Set a greased cast iron skiller in the oven to heat. Mix cornmeal, flour, baking soda, baking powder and sugar.
2. Stir in onion, corn, cheese, banana peppers and bacon.
3. Mix buttermilk, butter and eggs in a separate bowl and stir into dry ingredients, mixing just to incorporate. Do not overmix.
4. Carefully pour into hot skillet and bake for about 30 to 40 minutes, or until light brown on top and sides have pulled away slightly from edge of pan.

- - - - - - - - - - - - - - - - - -

NOTES : Saute the onions to bring out the flavor.

[UniChef]

O.K, I've got to brag on this recipe- guaranteed to be the best!- http://www.unichef.com/cornbread.htm

[momoreg]

cchiu,

What do the asterisks mean?

[mudbug]

Thanks for pointing that out, fixed it!

[momoreg]

Thanks! I'll try it one of these days..