sketch of Bob above the Cornbread recipe.


1 1/2 c. yellow cornmeal
1 c. flour
2 T. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. buttermilk or yogurt
1 egg, slightly beaten
3 T. oil
1 c. fresh, canned or thawed frozen corn
3 jalapeno peppers seeded and chopped (optional)

Preheat a (9 inch) cast iron skillet, which has been sprayed with non-stick-spray, in a 400° oven while you mix the first 6 ingredients. Stir in buttermilk and then remaining ingredients. Remove hot skillet, pour in the cornbread batter and bake about 30 minutes or til cornbread is golden brown. Cool the cornbread in the skillet.
(serves 8)

Cornbread recipe is published in our December, 2003 Menu Minder.

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