Mexican Cornbread -- Quad-Cities Online Recipe Book
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Mexican Cornbread

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Ingredients

1 cup cornmeal
2 eggs
1 tablespoon bacon grease
1 teaspoon salt
3/4 cup buttermilk
1/2 teaspoon baking soda
1 cup cream-style corn
1 jar (6 ounces) jalapeno chiles, minced
2 cups grated Cheddar cheese

Instructions

Preheat oven to 400 degrees. Mix all ingredients, except for chiles and cheese. Pour half the batter into a greased 9x9-inch pan. Sprinkle minced chiles and grated cheese on batter layer. Then cover with remainder of batter. Bake at 400 degrees for 30 to 40 minutes.

Pat Euritt
Milan




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  Today is Monday, Sept. 1, the 244th day of 2014. There are 121 days left in the year.

1864 -- 150 years ago: We are informed by J.H. Hull that the reason the street sprinkler was not at work yesterday settling the dust on the streets, was because one of his horses was injured.
1889 -- 125 years ago: Bonnie McGregor, a fleet-footed stallion owned by S.W. Wheelock of this community, covered himself with glory at Lexington, Ky, when he ran a mile in 2:13 1/2. The horse's value was estimated as at least $50,000.
1914 -- 100 years ago: Troops are pouring into Paris to prepare for defense of the city. The German army is reported to be only 60 miles from the capital of France.
1939 -- 75 years ago: The German army has invaded Poland in undeclared warfare. Poland has appealed to Great Britain and France for aid.
1964 -- 50 years ago: Publication of a plant newspaper, the Farmall Works News, has been launched at the Rock Island IHC factory and replaces a managerial newsletter.
1989 -- 25 years ago: Officials predict Monday's Rock Island Labor Parade will be the biggest and best ever. Last minute work continues on floats and costumes for the parade, which steps off a 9:30 a.m.




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