Country Cornbread

1-1/4 c. cornmeal
3/4 c. all-purpose flour
5 T. sugar
2 t. baking powder
1/2 t. salt
1 c. buttermilk
1/3 c. oil
1 egg, beaten
1 c. sharp Cheddar cheese, grated
1 c. corn
1 T. fresh jalapeno, seeded and minced

In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the mix and pour in the buttermilk, oil and egg. Stir lightly until ingredients are lightly moistened. Fold in cheese, corn and jalapeno; stir. Pour mixture into lightly oiled 8"x8" baking dish. Bake at 375 degrees for 25 to 30 minutes, or until a tester inserted in the center comes out clean. Let cool slightly, cut into squares.]

North Carolina-Style Barbecue

4 to 5-lb. pork roast, trimmed
1 onion, chopped
1-1/2 c. water
1 c. vinegar
1/2 c. catsup
1/2 c. Worcestershire sauce
3 T. brown sugar, packed
2 T. dry mustard
1 t. salt
1/4 t. red pepper flakes
1/4 t. pepper

Place roast in a large roasting pan; set aside. Mix remaining ingredients together; pour over roast. Bake at 325 degrees for 5 to 6 hours. Remove roast from sauce; place sauce in refrigerator, removing fat when formed. Remove meat from bone and shred. Return to sauce in pan; bake an additional 15 minutes at 325 degrees or until heated through. Serves 8.