Cornbread

   4 tablespoons butter 
   1 cup all-purpose flour 
   3/4 cup corn meal 
   2 tablespoons sugar 
   2 teaspoons baking powder 
   1 teaspoon salt 
   2 eggs 
   1 cup milk 
   Preheat the oven to 425 degrees. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool. In a bowl, combine the flour, cornmeal, sugar, baking powder and the salt. 
   In another bowl, beat the eggs and milk together until well blended. 
   Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. 
   Pour the batter into the prepared pan. Bake for 20-25 minutes or until puffed and golden brown and a cake tester inserted into the center comes out clean. 
   Cool it in the pan 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm). 
   Makes one 8-inch square loaf or 8 servings. 


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Mexican Skillet Chicken

   This recipe took second-place in a recent National Cornbread Cook-Off. 
   Filling: 
   2 cups corn tortilla chips, coarsely broken 
   1 cup (4 ounces) shredded Monterey Jack cheese with jalapenos 
   2 1/2 cups chopped cooked chicken or turkey 
   1 (10 3/4-ounce) can condensed cream of chicken soup 
   1 cup sour cream 
   1 (4-ounce) can chopped mild green chilies, drained 
   1/2 cup finely chopped onion 
   Topping: 
   2 (6-ounce) packages yellow cornbread mix 
   1 1/3 cups milk 
   1 cup (4 ounces) shredded Cheddar cheese 
   Heat oven to 400 degrees. Grease a 10 1/2-inch cast iron skillet. Sprinkle tortilla chips evenly over the bottom of the skillet. 
   Sprinkle with Jack cheese laced with jalapeno bits. 
   In a medium mixing bowl, combine chicken or turkey, the undiluted chicken soup, sour cream, mild green chilies and finely chopped onion. 
   Spoon this mixture evenly over the cheese and chips in the iron skillet. 
   In a medium mixing bowl, combine cornbread mix and milk; stir until smooth. 
   Stir in Cheddar cheese. Spoon over chicken mixture; spread evenly. 
   Bake at 400 for 28 to 38 minutes or until golden brown. 
   Yield: 8 servings.