Mexican Cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 Pieces, 8 serving(s)
Ingredients: 1/4 cup milk; 1/2 cup oil (split below); 6 ounces shredded cheddar cheese; 1 cup chopped onion; 1/2 cup chopped bell pepper; 1/4 teaspoon black pepper; 1 1/4 cups yellow self-rising cornmeal; 3 eggs; 1 (15 ounce) can whole kernel corn

Submitted by Shelly (Chef #837207)

"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."

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Ready In:: 45mins
Ingredients:: 9
Yields:: 8 Pieces
Serves:: 8

ingredients

¹⁄₄ cup milk
¹⁄₂ cup oil (split below)
6 ounces shredded cheddar cheese
1 cup chopped onion
¹⁄₂ cup chopped bell pepper
¹⁄₄ teaspoon black pepper
1 ¹⁄₄ cups yellow self-rising cornmeal
3 eggs
1 (15 ounce) can whole kernel corn

directions

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