Devil-frog Cornbread

1 C     Flour
1 C     Cornmeal
1 TBS   Baking powder
1 tsp   Salt
1 tsp   Sugar
    Mix all dry ingredients, then add:
1 C (approx)    Whole milk
1       Egg, lightly beaten
1/2 C   Cottage cheese
2 TBS   Butter or bacon grease, melted
1       Large onion, coarsely chopped
Add as many chopped chiles as you prefer
        Mix all ingredients to a slightly thick batter, pour into a COOL,
greased pan or iron skillet.  Garnish the top with whole chiles and place
in a preheated oven at 425 F for 25 minutes.

Thanks for all the great comments re: Hot Luck and Fiery Foods!  Everyone
who came had a great time as did we.  Rockin' Randy won the "Most
Innovative" award in the Salsa Competition for his Pineapple Habanero
Salsa.  Jerry Adkins, the Roasted Poblano and Corn Soup author, received
the "Sombrero Grande" for his Cascabel Chile Salsa!

Steve Thomas



