Mexican Cornbread
Categories: Meats, Breads
Servings: 4
1 lb Ground meat Salt & pepper to taste
1 c Chopped onion 1/2 lb Grated american cheese
3 Jalapeno peppers finely chop 1 c Cornmeal
3 Large eggs 1/2 ts Soda
3 tb Bacon drippings 1 c Sweet milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13inch
baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and
last add cheese. Cover with remaining batter. Cook at 350 degrees F. for
about 45 minutes. Serve hot.
Molasses Refrigerator Muffins
Categories: Muffins, Breads, Brunch
Servings: 12
4 c Unbleached flour, sifted 2 ts Baking soda
1 ts Salt 1 ts Ground cinnamon
1 ts Ground ginger 1/4 ts Ground cloves
1/4 ts Ground allspice 1/4 ts Ground nutmeg
1 1/3 c Vegetable shortening 1 c Sugar
4 Large eggs, slightly beaten 1 c Molasses
1 c Butter/sour milk 1 c Raisins
Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
and nutmeg; set aside. Cream together shortening and sugar in mixing bowl
until light anf fluffy, using electric mixer at medium speed. Add eggs beat
well. Blend in molasses and butter/sour milk. Add dry ingredients all at
once, stirring just enough to moisten. Stir in raisins. Spoon into
greased 3inch muffinpan cups, filling 1/2 full. Bake in 350 degree oven
20 minutes or until golden brown. Serve hot with butter and jam. NOTE:
Batter can be stored in refrigerator in covered container for up to 3
weeks.
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