Mexican Cornbread
This recipe is Traci’s.
If you cook this in a cast iron skillet, do the first step of the cornbread recipe using oil or bacon grease to prepare the pan. When oven is preheated, remove skillet and add cornmeal mixture as directed below.
Ingredients
1 cup self-rising cornmeal
1/2 cup self-rising flour
Buttermilk or sweet milk, enough to wet the batter
1 small onion, finely chopped
2 jalapeno peppers, finely chopped
8 oz. can creamed corn 1 egg
8 oz. bag of cheese shredded cheese (don’t forget to take it out of the bag or your cornbread will have a funny taste hahahahahahaha, ok, it wasn’t that funny)
1/2 cup self-rising flour
Buttermilk or sweet milk, enough to wet the batter
1 small onion, finely chopped
2 jalapeno peppers, finely chopped
8 oz. can creamed corn 1 egg
8 oz. bag of cheese shredded cheese (don’t forget to take it out of the bag or your cornbread will have a funny taste hahahahahahaha, ok, it wasn’t that funny)
Preheat oven to 450°.
In a medium sized mixing bowl, stir together cornmeal and flour with buttermilk; add remaining ingredients except cheese and stir until moistened.
Prepare 8″ round or 8×8″ square pan by greasing and dusting with cornmeal. Pour half of the cornmeal mixture into prepared pan. Sprinkle cheese (did you remove it from the bag?) evenly over cornmeal mixture, and then add remaining cornmeal mixture. Bake for 30 minutes or until tester comes out clean.