California Cornbread

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                            FOOD FUNNY
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Ellie Stamatopoulos writes, "It may be an oldie, but it caused
me to chuckle out loud today."

Three mischievous boys went to the zoo one day for an outing,
since they had been good at school all week. They decided to
visit the elephant cage, but soon enough, they were picked up
by a police officer for causing a commotion. The officer hauled
them off to security for questioning. The supervisor in charge
asked them to give their names and tell what they were doing
at the elephant cage.

The first boy innocently said, "My name is Gary, and I was just
throwing peanuts into the elephant cage."

The second added, "My name is Larry, and all I was doing was
throwing peanuts into the elephant cage."

The third boy was a little shaken up and said, "Well, my name
is Peter, but my friends call me Peanuts."

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                            TODAY'S RECIPE
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Cornbread is usually associated with the Southeastern United States,
but in California they make it their own by spicing it up and adding
some cheese.

California Cornbread

1 cup (250 ml) yellow cornmeal
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 cup (60 ml) sugar
2 eggs
8 Tbs (120 ml) butter, cut into small pieces
1 can (15 oz, 425 g) cream style corn
1 can (8 oz, 250 g) green chili peppers, drained and diced
1/2 cup (125 ml) milk
1/2 cup grated Monterey Jack or Cheddar cheese

Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a
separate bowl cream the eggs and butter until light and fluffy. Add
the corn, chili peppers, milk, and cheese and stir to combine. Add
the dry ingredients and stir just enough to mix well. Pour into a
greased 8-inch (20 cm) square baking pan and bake in a preheated 350F
(180C) oven for 60 to 70 minutes, until a toothpick inserted in the
center comes out clean. Remove from pan and cut into squares.
Serves 8 to 10.
Received on Fri Nov 26 08:24:25 2010