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CHILIE CORNBREAD

1 teaspoon unflavored gelatin
1 cup cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1 cup milk
1 can (4 ounces) chopped green chilies

Place 3 tablespoons of cold water in a small mixing bowl.  Sprinkle the unflavored gelatin on the water to soften; beat until slightly frothy.  Add 2 tablespoons plus 1 teaspoon boiling water and beat until dissolved.  Place in the freezer to thicken, about 10 minutes.  Take from the freezer and beat until frothy.  Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl.  Cut in shortening.  Stir in milk and beaten gelatin until well mixed.  Stir in chilies.  Pour batter into a greased and floured 8-inch square baking pan.  Bake at 400o for 25 minutes.

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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013