World's Best Cornbread:

1 1/2 cups yellow cornmeal (stone ground is better)
1 2/3 cups sifted flour
2/3 cups sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
8 tablespoons melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 beaten eggs.
Tobasco to taste

4 ounces warm corn kernels
3 ounces grated cheddar cheese
1/4 cup chopped scallions
2 tablespoons chopped cilantro (or parsley)

DIRECTIONS:

Pre-heat the oven to 425 degrees F.
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, grated cheddar cheese, chopped scallions, and chopped cilantro.

Pour the mixture into 10 mini buttered loaf pans 1 1/2 x 1 1/2 x 3 inches, filling them 2/3 full.

Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.

YIELD: 10 mini loaves. Drink with Cave Creek Chili Beer.