Mexican Cornbread -- Quad-Cities Online Recipe Book
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Mexican Cornbread

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Ingredients

1 cup cornmeal
2 eggs
1 tablespoon bacon grease
1 teaspoon salt
3/4 cup buttermilk
1/2 teaspoon baking soda
1 cup cream-style corn
1 jar (6 ounces) jalapeno chiles, minced
2 cups grated Cheddar cheese

Instructions

Preheat oven to 400 degrees. Mix all ingredients, except for chiles and cheese. Pour half the batter into a greased 9x9-inch pan. Sprinkle minced chiles and grated cheese on batter layer. Then cover with remainder of batter. Bake at 400 degrees for 30 to 40 minutes.

Pat Euritt
Milan



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  Today is Wednesday, Oct. 1, the 274th day of 2014. There are 91 days left in the year.

1864 -- 150 years ago: It is rumored in the streets that the 13 negroes sent to Quincy on the Moline quota were refused. We think this must be a mistake.
1889 -- 125 years ago: Harvey McKenna, of Detroit, billiard player matched to play Wizard Schafer in New York in January for the world championship, was a professional friend and manager, Billy Catton in Rock Island.
1914 -- 100 years ago: Levi Cralle, former Rock Island county sheriff, had come from his farm near Mitchell, S.D. to visit friends in the city.
1939 -- 75 years ago: Work is being rushed on the new high school building in Orion to replace the one destroyed by fire last winter. Classes are being held in churches.
1964 -- 50 years ago: Rehearsals for the 84th season of the Handel Oratorio Society chorus will begin at 7:30 p.m. Monday on the stage of Centennial Hall, Augustana College.
1989 -- 25 years ago: The Rock Island City Council's plan announced this week to have the federal government vacate Valley Homes public housing and move residents to Arsenal Courts to reduce density may not be feasible.






(More History)