Friday, October 23, 2009

Georgia's Special Cornbread (Wheatless)

This is the cornbread that Georgia served with her Pinto Beans. It was a wonderful meal! This is a good recipe for those with wheat allergies.

2 cups cornmeal
1/3 cup melted shortening
1/2 tsp. salt
1 tbl. sugar
1/2 tsp. soda
2 eggs
3/4 cup buttermilk

1 can cream style corn
1 can chopped green chile (or substitute fresh or frozen)
1 cup grated cheese

Mix the first 7 ingredients as for cornbread.

Add corn and chile.

Grease a large iron skillet.

Pour in half the batter, sprinkle with half the cheese, add the remaining batter and sprinkle with the rest of the cheese.

Bake at 500° for 25 minutes or until done. Note: That's a really hot oven, and I confirmed the temperature with Georgia. Just watch carefully that your cornbread doesn't burn.

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