Breads

MADA'S CORNBREAD   

1 Pkg. Jiffy Cornbread Mix 

1 stick melted margarine 

15 oz. can cream style corn 

15 oz. can whole kernel corn 

1/2 - 4 oz can chopped green chilies 

3 eggs 

          Mix all ingredients together and bake at 350 for 30-35 minutes 

Recipe from the late Mada Byrd of Mada's Dress Shop Bridgeport, Texas 

CHEESE CORNBREAD

2 eggs
1 box Jiffy corn muffin mix
1 can whole kernel corn, drained
1 can cream style corn
8 ounces sour cream (non fat or low fat okay)
1/2 cup oil
1 cup grated cheddar cheese
1/2 teaspoon garlic powder  

Mix and bake in a 9 x 11 pan at 375 for 35-45 minutes till brown on top.  

INDIAN FRY BREAD - TG 

3 cups flour

I tablespoon baking powder

1/2 teaspoon salt

1/4 cup milk

1 1/2 cups warm water

Lard or other shortening

Combine flour, baking powder and salt in large mixing bowl. Add milk, blending thoroughly. Add     Warm water in small amounts. Knead dough until soft but not sticky. Cover bowl and let stand about 15-minutes.

Pull off large egg-shaped balls of dough and roll out into rounds about 1/4-inch thick. Punch hole in center of each round to allow dough to puff.

In heavy skillet fry rounds in hot lard or other shortening until bubbles appear on dough. Turn over and fry on other side until golden. Fold around refried beans for a sandwich or serve hot with honey or jam.

CHEDDAR BAY BISCUITS

2 Cups Bisquick
2/3 Cup milk
1/2 Cup shredded Cheddar Cheese (may add more)
1/2 Cup butter or margarine, melted
1/4 teaspoon garlic powder  

Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.