Ingredients

• 1/4  cup margarine or butter
• 2  cloves garlic, minced
• 1-1/2  cups blue or yellow cornmeal
• 1/2  cup all-purpose flour
• 2  tablespoons sugar
• 1  tablespoon baking powder
• 1/2  teaspoon salt
• 2  eggs
• 1  cup milk

Directions

In a small skillet cook margarine or butter and garlic until garlic is tender. In a medium mixing bowl stir together blue or yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. In another medium mixing bowl stir together eggs, milk, and margarine-garlic mixture. Add to cornmeal mixture. Stir just until batter is smooth. Pour into a greased 9x9x2-inch baking pan. Bake in a 425 degree F. oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Makes 8 ro 9 servings.

Make-Ahead Tip: Prepare cornbread; cool. Store overnight in airtight container before using to make Blue Cornmeal Chorizo Stuffing.