|Mexican Cornbread Recipe|
I posted a recipe for pinto beans and this is the recipe for the cornbread I enjoy serving with them.
It is loaded with cream corn, onions, cheddar cheese and jalapeño peppers. What a yummy combination.
1- can yellow cream style corn (2 cups)
1 cup yellow cornmeal
½ teaspoon baking soda
1 teaspoon salt
1 cup milk
1 cup cheddar cheese, grated
¼ cup bacon drippings or oil
1 cup onions, chopped ( I like red onion)
2 cloves of garlic, minced
3-5 jalapeño peppers, finely chopped
Mix in large bowl, cornmeal, baking soda and salt.
Add corn, bacon drippings, onions, garlic, jalapeños, milk and eggs.
Pour ½ of mixture into iron skillet or 9-inch x 13-inch pan.
Sprinkle half of cheese over mixture.
Add remaining mixture and then cheese.
Bake in a 350 degree oven for 45 minutes to 1 hour.