OLD FASHIONED MEXICAN CORNBREAD

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Old Fashioned Mexican Cornbread image

Spend some time looking for the right product to make this with. It is not cornmeal mix or cornbread mix, such as Aunt Jemimah. It is just plain, self-rising cornmeal, and I usually get mine from a specialty store, but I can occasionally find it in the grocery store. It will have only cornmeal and leavening in it (baking powder...

Provided by Susan Feliciano

Categories     Other Breads

Time 35m

Number Of Ingredients 8

2 Tbsp bacon grease
1 1/4 c self-rising cornmeal
1 egg
3/4 c sour milk or buttermilk
1 c white shoepeg corn kernels, well drained
4 oz chopped green chilies, drained
1 to 2 small chopped fresh jalapeño peppers (optional)
1 c grated monterey jack cheese

Steps:

  • 1. Place the bacon grease in the bottom of a well-seasoned 9" or 10"cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter: Stir together cornmeal, egg, milk, corn, chilies, jalapeños, and cheese to a thin batter. Use more milk if necessary to produce a batter thinner than cake batter.
  • 2. When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 25 minutes, until nicely browned. Cut into wedges. Serve immediately with lots of butter.

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