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1.  Mexican Cornbread

Note: This recipe is adapted from Lo Mejor de la Cocina Hispanico Espanola, Dale City VA,a cookbook project of the Godwin Middle School Spanish class students , with the help of their teacher, Mrs. Gilta Engman. Our daughter was her student. The only changes are a decrease in the eggs and butter, using Joy of Cooking and Whole Chile Pepper Cookbook measurements to come up with a low-fat alternative. The creamed corn could be substituted with one cup of buttermilk. Or, use whole kernel corn and one cup of buttermilk.

3 T margarine (substitute butter if you want), softened
3 T sugar (dark brown is good)
2 eggs
4 oz diced green chiles (fresh jalapeno, poblano, or anaheim if in season)
16 oz can cream of corn
1/2 cp sharp longhorn cheese
1/2 cp Monterey jack cheese, or
1 cp sharp cheddar cheese (I used jack and cheddar)

Sift together:

1 cp yellow cornmeal
1 cp flour
1 t salt
1 t baking powder

1. In large bowl, cream margarine and sugar.
2. Add eggs, chiles, and corn or buttermilk; then add cheese and dry ingredients.
3. Pour into greased 13 x 9" pan.
4. Bake at 350 for 1 hr

2.  Blue Cornbread

Note: Bake in a well oiled cast-iron griddle instead of a
baking pan for a less cakey, more crisp bread. 

4    T jalapeno chiles, finely chopped
2    cloves garlic, finely minced
1    cp onions, finely chopped
11/2  cp buttermilk

1    cp blue cornmeal (yellow is good, but less flavorful and
1    cp flour
1    t baking powder
1    t salt

1    cp cheddar cheese, grated (opt)
2    eggs beaten

1.   Combine dry ingredients in large bowl and set aside.
2.   Chop vegetables and set aside.
3.   Heat buttermilk and vegetables til small bubbles form
     around edges, remove from heat and let cool.
4.   While cooling, grate cheese and beat eggs.
5.   Combine liquids with eggs and cheese and blend well.
6.   Add to dry ingredients and mix well.
7.   Pour into well oiled cast-iron pan and bake at 400
     till toothpick comes out clean, about 40-50 minutes.