1/3 cup melted bacon grease
1 sweet onion, chopped
2 gloves garlic, chopped
1 cup buttermilk
1 cup cornmeal
1/4 tsp salt
1 tsp baking soda
1 cup cream style corn
5 jalapeno peppers, seeded and chopped
Saute onion and garlic in bacon grease. Add buttermilk, cornmeal,
salt, soda, and eggs. Mix well. Stir in corn and pepers. Lightly
grease a 9X12" pan and spread with batter. Bake at 350 for 45 minutes.
Cool and cut into squares.
Note: Omit the jalapeno peppers for a less spicy cornbread. Also try
cutting and cleaning out the peppers under cold water.
Mrs. Lyndon B. Johnson's Cheese Wafers
1 cup soft butter or margarine
2 cups flour
8 ounces grated sharp Cheddar cheese
Cayenne pepper and Salt to taste
2 cups Rice Krispies
Cut butter or margarine into flour, add cheese and seasonings and
fold in cereal. Drop teaspoon size on a lightly greased, dusted
with powder (or Pam) cookie sheet. Flatten. Bake at 350'
for about 15 minutes or until lightly browned.
10 slices frozen bread
10 Tbsp. corn margarine
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. dill weed
1 Tbsp. parmesan cheese
Cut in 1" pieces and spread in a large pan. Combine remaining ingredients in a saucepan and heat
until seasonings are dissolved. Pour over bread cubes. Bake at 230 degrees for 1 hour or until
crispy. Turn for even browning.
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by LoneStar Genealogy