| 1/2 cup of margarine 2/3 cup of sugar 2 beaten eggs 1 cup of buttermilk 1/2 tsp baking soda 1 cup cornmeal 1 cup flour 1/2 tsp salt Add ingredients together and bake at 375 degrees for 30 minutes. |
| 1 cup butter, melted 1 3/4 cups sugar 4 beaten eggs 2 cups buttermilk or milk 1 tsp baking soda 2 cups cornmeal 2 cups flour 1 tsp salt Preheat oven to 375. Mix butter, sugar and eggs until well blended. Combine buttermilk and soda and add to mixture. Add cornmeal, flour, and salt and stur just till blended. Pour into buttered 8x13 pan. Bake 30 minutes or until cornbread starts to leave sides of pan. |
| 2 (7 1/2-ounce) packages corn muffin mix 1 (8 1/2-ounce)-can cream-style corn 1 (4.5 ounce) can chopped green chiles, drained 1 cup (4 ounces) shredded Cheddar cheese 1/2 cup plain yoghurt 1/4 cup milk 2 large eggs, lightly beaten Combine all ingredients, stirring just until moistened. Pour batter into a lightly greased 13 X 9 inch pan. Bake at 450 degrees for 20 minutes or until golden. Note: I used 2 boxes of Jiffy Mix which says 8 1/2 ounces each. They seemed to work just fine. Number Of Servings:15 servings |
