Colorful Cornbread

Simple Southwest Cooking, p. 118

2 tablespoons butter or margarine

1 cup cornmeal

1 cup flour

1 tablespoon baking powder

1 teaspoon salt

¼ cup chopped onion

2 tablespoons chopped green chiles

1 egg

1 cup milk

1 12-ounce can deli-corn (with pimentos and mushrooms) or mexi-corn

Preheat oven to 400 degrees F. Put the butter or margarine or 8x8 pan and put pan in the pre-heating oven until the butter is melted. Combine dry ingredients, onion, and chiles. Add egg, milk, and corn. Stir all ingredients in the 8x8 pan to blend with the melted butter. 

I went to two different stores and couldn't find MexiCorn. Regular corn had to suffice.

Bake 35-40 minutes or until lightly browned.

Serve with a nice Thanksgiving spread to add a little kick! (But do it on its own separate bread plate, because you're fancy.) 

My Rating: 4/5 "A solid cornbread recipe with just enough pizzazz to make it interesting. (It's not 'spicy,' so all you Midwesterers can still enjoy it. It just has a little interesting kick to it.) I made it the night before and left it out at room temperature and it was great the next day!"