Tuesday, July 27, 2010

Nebraska Corn Bread Recipe

I believe it was the best corn bread i've ever had. Texture-wise it was almost fluffy. It was corny yet sweet and light. Mom made a big pot of delicious, chunky chili and gave me this recipe to make the accompanying corn bread. It's one of mom's tried and trues. It comes from a little booklet called Prize-Winning Tex-Mex Recipes (1986). I made it in a 9" x 9" Pyrex baking dish rather than making muffins, and i used some bacon fat rather than all veg oil. I sure do recommend it when you get a chance. Enjoy!

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