*  Exported from  MasterCook II  *

                   Bill Neal's Mexican Corn Bread 1990

Recipe By     : Gourmet Magazine - January 1991
Serving Size  : 1    Preparation Time :1:00
Categories    : Breads                           Ethnic - Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Cornmeal
     1/2  Cup           Flour,All-Purpose
   1      Tablespoon    Sugar (or to taste)
   2      Teaspoons     Baking Powder,Double-Acting
   1      Teaspoon      Baking Soda
   1      Teaspoon      Salt
   1      Cup           Cheddar,Sharp,Grated
   3                    Jalapeno Chilies,Fresh,Seeded,Chopped
   2      Large         Eggs
   1 1/2  Cups          Buttermilk
   3      Tablespoons   Butter,Unsalted

1)  Heat a seasoned 9-inch cast-iron skillet or heavy cake pan over low heat.

2)  Into a bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda and salt.  Add the Cheddar and the chilies and toss the mixture well.

3)  In a small bowl, whisk together the eggs and the buttermilk.

4)  In the skillet, melt the butter and whisk it into the buttermilk mixture.

5)  Working quickly, add the buttermilk mixture to the cornmeal mixture, stir the batter until it is combined well and pour it into the heated skillet.

6)  Bake the corn bread in the middle of a preheated 220° C (425° F) oven for 25 to 30 minutes, or until it pulls away from the side of the skillet and the top is browned slightly.

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