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Terry Casstevens's favorite recipe (developer)
Mexican Cornbread

1 cup cornmeal
1/3 tsp. salt
1/2 tsp. baking soda
1/3 cup melted shortening
1 cup sour cream
9 ounces cream-style corn
2 eggs beaten
4 ounces chopped green chile peppers (may substitute other types)
1 cup shredded sharp cheddar cheese (may substitute other types)

Preheat oven to 375 degrees. Spray non-stick on 8 in. pan. (heat pan while preparing batter). Combine cornmeal, baking soda, salt and mix well. Stir in melted shortening. Add eggs, sour cream, corn and mix well. Put half the batter into hot pan. Sprinkle cheese and peppers onto batter. Cover with remaining batter. Bake at 375 degrees until browned (approximately 35 to 40 minutes).

Ken Clark's favorite recipe (developer)
Recipe courtesy of The New Best Recipe(available at Amazon)
Southern Cornbread

1 cup stone-ground cornmeal
2 tsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk
1 beaten egg

Set oven to 450F. Put 1-2 tbsp of fat (vegetable oil, bacon grease) into 8" cast iron skillet and place in oven while it's preheating. Measure 2/3 cup of the cormeal and the rest of the dry ingredients into a bowl. Combine 1/3 cup cornmeal and 1/3 boiling water in a separate bowl and mix well with a fork. Add the buttermilk and then the beaten egg. When well combined, add the rest of the dry ingredients. When the oven and skillet are hot, remove from oven and pour a bit of the fat into the batter and mix. Distribute the fat in the skillet and then add the batter. Bake for 15-20 minutes or until golden brown on top and a toothpick comes out clean. Serve hot with butter. For a delicious dessert, mix butter with syrup or honey and spread on cornbread. Warm up leftover cornbread the next morning and have with jelly and scrambled eggs. Serves 4. A double recipe needs a 10" skillet and 20-25 minutes cooking time.