---------- Recipe via Meal-Master (tm) v8.05

     Title: Virgil's Cornbread
Categories: Breads, Vegetables
     Yield: 10 Minis

 1-1/2 c  Yellow cornmeal
 1-2/3 c  Sifted flour
   2/3 c  Sugar
 1-1/2 ts Salt
     1 tb Baking powder
     1 ts Baking soda
     8 tb Butter; melt
 1-1/2 c  Buttermilk
   1/2 c  Milk
     2    Eggs; beat
          Tabasco to taste
     4 oz Warm corn kernels
     3 oz Cheddar cheese; grate
   1/4 c  Scallions; chop
     2 tb Cilantro; chop

 Pre-heat the oven to 425°. In a bowl combine the first 6 ingredients. In
 another bowl whisk together the melted butter, buttermilk, milk, beaten
 eggs, and Tabasco to taste. Add the dry ingredients and stir to just
 combine. Then fold in the warm corn kernels, cheddar cheese, scallions and
 cilantro. Pour the mixture into buttered loaf pans 1-1/2x1-1/2x3" filling
 them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a
 skewer inserted in center comes out clean.

 Adapted from a recipe from Virgil's Restaurant New York City.
 Source: Taste, David Rosengarten, TVFN.
 MM Waldine Van Geffen [email protected].

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