Virgil's Cornbread

---------- Recipe via Meal-Master (tm) v8.05

Title: Virgil's Cornbread
Categories: Breads, Vegetables
Yield: 10 Minis

1 1/2 c Yellow cornmeal
1 2/3 c Sifted flour
2/3 c Sugar
1 1/2 ts Salt
1 tb Baking powder
1 ts Baking soda
8 tb Butter; melt
1 1/2 c Buttermilk
1/2 c Milk
2 Eggs; beat
Tabasco to taste
4 oz Warm corn kernels
3 oz Cheddar cheese; grate
1/4 c Scallions; chop
2 tb Cilantro; chop

Pre-heat the oven to 425~. In a bowl combine the first 6 ingredients. In
another bowl whisk together the melted butter, buttermilk, milk, beaten
eggs, and Tabasco to taste. Add the dry ingredients and stir to just
combine. Then fold in the warm corn kernels, cheddar cheese, scallions and
cilantro. Pour the mixture into buttered loaf pans 1-1/2x1-1/2x3" filling
them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a
skewer inserted in center comes out clean. Adapted from a recipe from
Virgil's Restaurant New York City. Source: Taste, David Rosengarten, TVFN.
MM Waldine Van Geffen vghc42a@prodigy.com.

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