Mexican Corn Bread

• 1 c yellow cornmeal
• 1 c all-purpose flour
• 2 T sugar
• 1 T baking powder
• 1 T salt
• 1 c buttermilk
• 1 egg, beaten
• 1 can (8 3/4 oz) cream style corn
• dash hot pepper sauce
• 1/4 c bacon drippings, melted
• 1/4 minced green onions with tops
• 1/2 c shredded cheddar cheese

1. Combine the first 5 ingredients in a large bowl and set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients.
2. Pour over dry ingredients and stir just until blended.
3. Do not overmix.
4. Pour batter into a greased 8 inch square pan.
5. Bake at 400 degrees for 35 minutes or until bread tests done. Cool 5 minutes before cutting.
6. Serve warm or cold.
7. Yield:
8. 9 servings.

yellow cornmeal, flour, t sugar, baking powder, t, buttermilk, egg, cream style corn, pepper sauce, bacon, green onions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147793 (may not work)