What’s Cookin’?

Mexican Cornbread
1 cup grated cheddar cheese
1/2 cup chopped onion
1/3 cup vegetable oil
2 eggs
2/3 cup milk
2 Tbsp. baking powder
1/2 cup all purpose flour
1 cup cornmeal
4 oz. can diced green chilies or jalapeño peppers
1/2 teaspoon salt
14 oz. can creamed corn
1/2 cup sugar, optional.
Preheat oven to 350°
Grease an 8-or-9-inch square pan.
In a large bowl, mix together cornmeal, flour, baking powder, sugar, milk, eggs, salt and oil.
Stir in onion and creamed corn.
Pour half of batter into prepared pan.
Layer cheese and peppers over batter.
Add the remaining batter.
Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

Vegetarian Chili
Olive oil
1 cup chopped carrots
2 large onion chopped
1 cup red or yellow peppers, diced
3 cloves garlic, minced
28 oz. can of diced tomatoes
2 cans kidney beans, undrained
4 cups tomato juice or V-8
3 Tbsp. chili powder
4 bay leaves
1 Tbsp. cumin
Sauté garlic, peppers and onions in olive oil, add carrots and cook until tender.
Add remaining ingredients and stir well.
Cover and simmer for 30 minutes.