Stag Hollow owner, Mark Huff
Come on over and see us sometime! =)
|MEXICAN CORN BREAD|
3 lg. eggs, beaten
1 c. plain yogurt
8 oz. Monterey Jack cheese, shredded and divided
2 tbsp. jalapeno chilies, chopped or chili peppers
1/2 med. onion, chopped
In small bowl, stir together eggs, yogurt, 1/2 of cheese, chilies and onion; set aside.
In large bowl, mix dry ingredients with fork. Cut in butter with pastry blender.
1 c. unbleached all-purpose flour
2/3 c. yellow cornmeal
2 tbsp. sugar
2 tsp baking powder
1/2 tsp. baking soda
3/4 tsp. salt
4 tbsp. unsalted butter
Pour egg mixture over flour mixture and stir until just blended. Turn batter in greased shallow 2 quart oven-proof dish. Spread batter level and sprinkle with remaining cheese.
Bake about 30 minutes at 350 degrees or until golden brown and when toothpick inserted in middle comes out clean. Serve hot or warm.
|Condo in Orenco Station|