Rotel cornbread

Yield: 8 Servings

Measure Ingredient
¾ cup White Cornmeal
¾ cup Yellow Cornmeal
3 tablespoons Flour
¼ teaspoon Soda
1½ teaspoon Baking Powder
1 teaspoon Salt
2 tablespoons Vegetable Shortening; melted
1 cup Buttermilk
1 \N Egg; beaten
1 \N Jalapeno; finely chopped
10 ounces RO*TEL Tomatoe w/Green Chili

Mix all ingredients together. Bake at 425 degrees for 25 to 30 minutes.

This recipe comes from a book "Snake, Rattle, and RO*TEL." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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