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Breads, Mexican, Thanksgiving | |
| ■2 cups chilled unsalted butter, cut into pieces ■2 cups sugar ■20 large eggs ■2 cups buttermilk ■4 cups all-purpose white flour ■4 cups cornmeal ■4 teaspoons salt ■8 teaspoons baking powder ■4 cups grated Jack cheese ■4 cups grated Cheddar cheese ■4 cups sour cream ■One-half cup finely diced jalapenos ■One-half cup crumbled bacon, optional | |
| 1. Add butter and sugar in a large mixing bowl. Use a mixer and beat until smooth. In a separate bowl, whisk together eggs and buttermilk. Set aside. Alternating, add buttermilk mixture and remaining dry ingredients to creamed butter mixture. When well mixed, slowly stir in Jack and Cheddar cheese, sour cream, jalape�os and bacon. Mix well. 2. Heat oven to 375 degrees Fahrenheit. Heavily grease muffin tins. Spoon about one-third cup batter into tins. Bake about 25 minutes or until firm. | |
Unrated | |
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