MEXICAN CORN BREAD

MEXICAN CORN BREAD image

Yield 12 people

Number Of Ingredients 10

10 slices bacon
1 1/2 cups yellow cornmeal
1 tbl baking powder
1 1/4 tsp salt
8.25 oz can cream-style corn
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 jalapeño peppers, seeded & finely chopped
8 oz cheddar cheese, grated & divided

Steps:

1. Preheat oven to 400 degrees. Arrange bacon slices in crisscross pattern in bottom of 10 1/2 X 2 inch cast iron skillet. Place skillet in oven for 15-20 minutes or until bacon drippings evenly cover bottom of skillet. 2. Tilt skillet to distribute drippings evenly. Drippings will prevent cornbread from sticking. 3. Whisk together cornmeal, baking powder & salt in a large bowl; set aside. 4. Whisk together corn & next 3 ingredients; stir into cornmeal mixture. Stir in peppers & 1 1/2 cups cheese just until blended. Spoon batter into skillet. Bake for 25 minutes. 5. Remove from oven; sprinkle remaining cheese over bread. Bake 10 minutes until cheese melts & bread is golden. Remove from oven to wire rack; let stand 10 minutes. Loosen edges & sides of bread with a metal spatula; flip bread onto serving plate. Let stand 5 minutes before serving.