Mexican Cornbread Recipe
Ingredients
1 tablespoon vegetable oil
1 1/2 cups self-rising cornmeal
1 cup buttermilk
2 eggs, beaten
3 tablespoons vegetable oil
1 (8 3/4 ounce) can cream-style corn
1/2 cup chopped green pepper
6 slices bacon, cooked and crumbled
1/4 cup chopped canned jalapeno peppers
Dash of garlic powder
2 cups (8 ounces) shredded sharp
Cheddar cheese, divided
Directions
Grease a 10 1/2-inch cast-iron skillet with 1 tablespoon oil.
Heat at 350° for 10 minutes or until very hot.
Combine remaining ingredients except cheese in a medium bowl, stirring well.
Pour half of cornmeal mixture into skillet sprinkle with 1 cup cheese.
Top with remaining cornmeal mixture.
Bake at 350° for 45 minutes.
Sprinkle with remaining 1 cup cheese, and bake an additional 10 minutes.
Heat at 350° for 10 minutes or until very hot.
Combine remaining ingredients except cheese in a medium bowl, stirring well.
Pour half of cornmeal mixture into skillet sprinkle with 1 cup cheese.
Top with remaining cornmeal mixture.
Bake at 350° for 45 minutes.
Sprinkle with remaining 1 cup cheese, and bake an additional 10 minutes.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
