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Sac City Cornbread
  • 1 Cup roasted Pima 60 day corn meal
  • 2 Tsp butter
  • 1 Cup Milk
  • 1 egg beaten
  • 1/3 Cup vegetable oil
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 large roasted green chilies dices
  • 2 oz crumbled queso fresco
  • 1/4 Cup corn
Preheat oven to 400 degrees, butter the bottom and sides on an 8-inch pan. in a medium-sized mixing bowl combine wheat flour, baking powder, and salt. in a separate bowl mix cornmeal, milk, oil, and egg. Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold all ingredients together adding green chilli, cheese, and corn. scrape batter into prepared pan and bake on the middle rack on the oven for 20-25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean. Cut into wedges and serve warm.
Provided by:
Ramona Button

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