MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Corn & Cheese Bread
 Categories: Cornbread, Mexican
      Yield: 1 Batch
 
      1 c  Unbleached white flour
      1 c  Yellow corn meal
      1    Egg; lightly beaten
      2 tb Honey
      3 ts Baking powder
    1/2 ts Salt
      1 c  Milk
    1/4 c  Olive oil
    1/2 c  Onion; finely minced
      1 c  Fresh or frozen corn; (whole
           -kernels)
    1/2 c  Cheddar cheese; grated
 
  Preheat oven to 375°F.
  
  Heat olive oil in a small skillet. Add minced onion and saute over
  medium heat for 5-8 minutes, or until onion is soft and translucent.
  Set aside to cool.
  
  Beat together egg, honey, and milk.
  
  Combine thoroughly together flour, corn meal, baking powder, and salt.
  
  Combine milk mixture and corn meal mixture. Mix until well-blended.
  
  Add corn kernels, sautéed onions (be sure to scrape in all the excess
  olive oil from the pan!) and grated cheese. Mix well.
  
  Spread into well-buttered 8" square pan. Bake at 375°F for 25-30
  minutes, or until brown and firm on top.
  
  Recipe by Moosewood Cookbook
 
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