Spicy Cornbread

by Millie Bentley

Greetings. November 11th was Veterans Day. I wish to thank all the men and women who are serving, and have served, in the Armed Forces of our country. That’s why we celebrate Veterans Day – to honor those who’ve served in the US Armed Forces. Canada and other members of the Commonwealth of Nations celebrate Remembrance Day, or Armistice Day, on the same date. Armistice Day was declared as of 11/11/1918, the end of hostilities of World War I, to honor those members of the armed services who died in the line of duty.
To the kitchen. Let’s talk about some delicious cornbread that is really good with chili or just plain old beans.
Spicy Cornbread
1 1/2 cups cornmeal
1 1/2 cups flour
1 1/2 cups sugar
3 tablespoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
8 eggs
1 cup butter (2 sticks), softened
1 can (4 oz.) diced green chiles
1 can (14 oz.) creamed corn
1 cup cheddar-jack cheese, shredded
Preheat oven to 400 degrees. Grease a 10 or 12-inch iron skillet or a 13×9-inch baking pan. In a large bowl mix together cornmeal, flour, sugar, baking powder cayenne and salt. Set aside.
In another large bowl, beat together eggs and butter. Stir in chilies, corn and cheese. Then stir in flour mixture and mix well. Don’t stir too much, but make sure no flour pockets remain. Pour into prepared pan and bake 30 to 35 minutes. It’s done when a toothpick inserted in center comes out clean. Cool before serving.
Until next week, dear Reader, vaya con Dios.