Bear Cuisine

Tex Mex Corn Bread

This recipe has been in my files for years. I think it came from an old cookbook by a couple of transplated Texans that I first discovered when I lived in Washington, D.C. --It's a Long Way to Guacamole. It's a great side for BBQ or makes a wonderful appetizer at a party.

Jalapeno Corn Bread

(serves 10-12)

1. 1 1/2 cups yellow cornmeal
2. 3 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1 cup grated Longhorn cheese
5. 1 cup grated onions
6. 5 large jalapenos, finely chopped
7. 3 eggs, lightly beaten
8. 1/2 cup Mazola oil
9. 1 cup sour cream
10. one 8 1/2 ounces can cream style corn or 3 ears fresh corn, cut and scraped from the cob

Mix together cornmeal, baking powder and salt. Stir in cheese, onions and jalapenos. Add eggs, oil, sour cream and corn; mix well. Grease a 9x13-inch pan and pour in the batter. Bake at 400 degrees F for 20 to 30 minutes or until a straw comes out clean.

Chocolate Day

A post about Chocolate Day could go on forever, but I will restrict myself to a single, recently-discovered recipe for Chocolate Muffins. 

CHOCOLATE BREAKFAST MUFFINS

1. 2/3 cup cocoa,Dutch-process or natural
   
2. 1 3/4 cups unbleached all-purpose flour
   
3. 1 1/4 cups light brown sugar
   
4. 1 teaspoon baking powder
   
5. 1 teaspoon baking soda
   
6. 3/4 teaspoon salt
   
7. 1 cup chocolate chips
   
8. 2 large eggs
   
9. 1 cup milk
   
10. 2 teaspoons vanilla extract
    
11. 2 teaspoons vinegar
    
12. 8 tablespoons butter, melted
    

Preheat oven to 425 degrees F.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. There's no need to beat these muffins; just make sure everything is well combined.

Scoop the batter into 12 lightly greased muffin cups. Bake the muffins for 15 to 20 minutes or until a cake tester inserted in the center of a muffin comes out clean (watch them closely, as they'll burn around the edges if they bake too long). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool slightly on a wire rack before serving.

(from The King Arthur Flour Baker's Companion)

These make a most decadent and delicious breakfast treat.