Mexican Cornbread
photo by PaulaG
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 large iron skillet
- Serves:
- 6-8
ingredients
- 1 (16 ounce) can cream-style corn
- 1⁄2 cup oil
- 1⁄2 cup milk
- 2 large eggs (beaten)
-
Mix well and then add to cornmeal mixture
-
In large bowl combine
- 1 cup yellow cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
-
Fold in
- 1 small onion, chopped
- 2 cups shredded cheddar cheese
- jalapeno pepper
- 2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese
directions
- Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary).
- I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving. It's really good leftover too! Like that coffee commercial -- good to the last drop!
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RECIPE SUBMITTED BY
I am a homesteader which means I try to be self-sufficient in my lifestyle whether it is by organic gardening, raising dairy goats, having chickens for fresh eggs, or cooking old fashioned great tasting meals. I bake bread weekly and do custom cooking for my clients who don't have time to cook due to time/work. I am a primitive folk artist, floral designer, and an 1800's enthusiast. I love doing things the old time way. Wilderness camping is one of my all time favorite things to do because then cooking takes on a challenge, but tastes so much better out in the wilderness sitting by a roaring fire with my best friend, my husband. My favorite dish is homemade enchiladas and chicken spaghetti. My most requested dish is Mexican cornbread and gourmet chicken salad. I hope to meet some fellow 1800's enthusiasts and other homesteaders that use fresh farm ingredients in their cooking.