Santa Fe and Mexican Cornbreads

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Santa Fe Cornbread

5 tablespoons olive ooil or bacon drippings

2 scallions, thinly sliced

2gloves garlic, minced

1 small sweet red pepper cored, seeded, and schopped

1/2 cup minced fresh coriander (cilantro)

1 pickled jalapeno pepper cored sseeded and minced

11/3 cups stone ground yellow cornmeal

3/4 cups unsifted all purpose flour

2 table spoons sugar

3 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1`1/4 cups buttermilk

2 eggs

Preheat the oven to 450*

Brush a 10 inch cast iron or ovenproof nonstick skillet with oil and set aside

Heat small skillet over moderate heat for 1 minute then add scallions and

garlic

Saute, stirring frequentlyl, until soft about 2 minutes.

Add red pepper and continue sauteing... stirring frequently until soft about 4

minutes.

Stir in coriander jalapeno pepper and the remaining 4 TBSP oil and set aside

Place the cast iron skillet in the oven.

Meanwhile in a large bowl stir togaether cormeal flour, sugar, baking powder,

salt and baking soda.

In a small bowl, whisk together buttermilk and eggs

Stir onion and pepper mixture into buttermilk.

Make a well in the center of the dry ingredients and pour in liquid ingrredients

and stir until just combined DO NOT OVERMIX

Pour into the hot skillet and smoothing the top, bake until a toothpick

inserted in the center comes out clean Baking on top of the stove takes about 20

minutes.

Mexican Cornbread

(Remember you can put all most anything in cornbread.)

2/3 c oil

11/2 c yellow self rising cornmeal

1 c sour cream

2 eggs

1 sm can cream corn

2 jalapeno peppers

1/2 c grated cheddar cheese

Mix all togather and bake at 350* for 30-35 minutes.

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. " ~