Thursday, October 05, 2006

Mexican Cornbread

1-1/2 cups self-rising cornmeal
1 cup milk
1 tbsp. sugar
10 oz. sharp Cheddar cheese, cubed
1 large onion, grated
3 jalopeños, seeded and finely chopped
1 small can creamed corn
2 eggs
1/2 cup vegetable oil

Mix all ingredients. Bake at 350° in greased 10" skillet about 45 minutes or until firm in center.

This is known as "Boy Scout Cornbread" in my family, because this is the recipe that Troop 13 in Hopkinsville, KY, always uses for the annual Chili-and-Cornbread fundraising lunch.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)