Southwestern+Corn+Bread

This recipe came to me via a former girlfriend of my husband's- interesting because I ended up with Jon and a great recipe! I use this with chili, blackbean casserole, or bean soups- it's a southwestern twist on traditional southern cornbread. After being out in the snow- shoveling walking paths or checking on the birds- it will add a bit of warmth to a meal.

Ingredients:

You can use 1 box cornbread mix or real deal corn meal

2 eggs 1 cup milk __or__ sour cream (sour cream makes a richer, thicker cornbread) 1/2 cup melted butter 1 cup plain white cornmeal or box of cornbread mix (omit salt and baking powder if you use a mix) 3 tsp baking powder ONLY if using real cornmeal 11/2 tsp salt ONLY if using real cornmeal

Directions: Preheat oven to 350. You will bake cornbread for 45 minutes- top will be light brown.

Beat eggs and blend in butter and milk __or__ sour cream. Mix dry ingredients together. Then fold dry ingredients into the egg mixture. Add 1 can of creamed corn and 1 small drained jar of pimento peppers or a small can of chopped green chili peppers, Pour into an 8x8 in greased pan and bake.