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Really Good Cornbread




Source of Recipe


unknown


List of Ingredients




4 strips bacon
1 medium onion
1 can diced green chilis
8 ounces of Monterey Jack and Colby blend, grated
1 12-ounce can of corn
1 1/4 cups buttermilk or plain yogurt
2 tablespoons butter
1 1/2 cups cornmeal
1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 eggs



Recipe



Preheat oven to 375. Place the butter in an 8-inch square baking pan
and melt the butter. Set aside.

In a skillet, fry up the bacon until crisp, remove and then cook the
onions in the bacon fat. Finely chop the bacon pieces and mix with
the onion, corn and chilis.

Combine the cornmeal, flour, baking powder, salt and sugar in a bowl.
Mix the yogurt and eggs together, then pour over the dry ingredients
until well blended. Pour into the pan with the preheated butter. Top
with the corn mixture, then top with the grated cheese and bake for
about 30 minutes.

Serve hot or warm.