This wonderful Mexican corn bread is a great accompaniment to soup, chili or all by itself. Similar to our Appalachian Trail corn bread mix but the addition of green chilies, red ancho peppers and cayenne pepper makes a superb Mexican style corn bread.

Additions:

1 cup buttermilk
2 tablespoons butter
2 large eggs

Cooking Directions:

• Preheat oven to 425 degrees.
• Melt butter in 8x8 pan in oven - butter may turn brown. Then, swirl butter in pan to coat bottom and sides.
• Pour remaining butter from pan into mixing bowl. Blend in eggs and buttermilk.
• Add corn bread mix and contents of spice packet and stir thoroughly. Pour mixture into preheated pan.
• Bake for 13 to 15 minutes until corn bread is firm on top and lightly browned.
  

Corn Bread Tomato Salad Recipe:

• Prepare corn bread according to directions on package. Allow to cool. Remove corn bread from the pan.
• Heat barbeque grill to high. Brush each side of corn bread with olive oil and grill just until grill marks appear, about 1 minute per side.
• Remove corn bread and cut into 1-inch cubes. (This can be done a day ahead, cover corn bread loosely and allow to dry)
• Combine olive oil and vinegar. Mix well. Add remaining ingredients. Set aside.
• In a large salad bowl, combine lettuce, cut-up tomatoes, onion and corn. Add vinaigrette and gently toss.
• Add corn bread to salad. Mix thoroughly and serve. Add cheese if desired.

• Remove and discard husk. Use a wet paper towel to remove silk.
• Soak corn in cold water for 15 minutes.
• Preheat grill to medium heat.
• Remove corn from water and shake off excess water.
• Brush corn with olive oil. Sprinkle corn with salt and a little garlic.
• Roast corn for 15 minutes, turning occasionally.
• After cooling, slice kernels off the cob into a medium bowl.

Sausage Egg Cornbread Breakfast Recipe:

Ingredients: