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“Ok, so maybe not really "Mexican", but it is definitely a crowd pleaser. My husband loves this cornbread and he is not a bread eater. You don't need to put butter on this cornbread - it is very moist. I like to serve this with ham and butter beans.”
READY IN:
45mins
SERVES:
8
YIELD:
8 Pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Pour 1/4 cup oil into 10" cast iron skillet. Preheat the skillet while you mix the cornmeal.
  3. In a large bowl, beat 3 eggs with 1/4 milk and remaining 1/4 cup oil.
  4. Add corn, cornmeal, onion, bell pepper, pepper, and cheese, mixing well.
  5. Pour mixture into preheated skillet.
  6. Bake 30 minutes, until top is golden brown.

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