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Mexican Corn Bread on Christmas Morning

Most children associate Christmas with toys. I did too, but I also associated Christmas with the food I ate at my grandmother’s house in the 1960s and 70s. After opening presents at our home in Croton, we packed into the car for our first stop at Grand Ma Duer’s home at 63 Hunter Street in Ossining right down the street from Sing Sing Prison. Corn bread made in little corn shaped baking molds is my immediate food association with Grandma Duers. As a child, I just thought that corned shape cornbread was something magical! I’ve been hooked on corn bread ever since and fashion myself as a kind of consignor of fine corn bread having eaten it in many parts of the United States, Colombia, Panama, Costa Rica, Guatemala, and Mexico. Mexican corn bread I really like, particularly the way Mexican cooks add fresh vegetables including chillies’. Here a great recipe to spice up your Christmas Holiday.

Mexican Cornbread Recipe:

2 eggs, lightly beaten
¼ cup olive or canola oil
1 cup buttermilk
¼ cup or more of heavy cream
1 1/2 cups shredded cheese
1 large diced onion
1 cup fresh steamed corn
¼ cup diced green chillies
¼ cup diced red chillies
1 cup cornmeal (self-rising if available)
1/2 cup self-rising flour
¼ cup sugar
2 teaspoons baking powder (if self-rising flour is not available)
1/2 teaspoon baking soda (if self-rising flour is not available)
1/2 teaspoon salt

Preheat oven to 350°. In large bowl combine eggs, corn oil, and buttermilk. Add shredded cheese, corn, onions, and chillies. Mix well. In small bowl mix together corn meal, flour, sugar, baking powder, baking soda, and salt. Slowly add dry ingredients to egg and corn mixture. Pour into greased cast iron skillet bake for 30 minutes or until an inserted toothpick comes out clean.
Best served warm

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