Cornbreadbreads 3/4 cup white cornmeal 3/4 cup yellow cornmeal 3 tablespoon flour 1/4 teaspoon soda 1 1/2 teaspoon baking powder 1 teaspoon salt 2 tablespoon vegetable shortening; melted 1 cup buttermilk 1 egg; beaten 1 jalapeno; finely chopped 10 oz ro*tel tomatoe w/green chili Mix all ingredients together. Bake at 425 degrees for 25 to 30 minutes. This recipe comes from a book "Snake, Rattle, and RO*TEL." |
