My Mexican Cornbread
List of Ingredients
This makes a huge recipe. I use my large 10" cast-iron skillet.
3 cups white cornmeal
1/4 cup flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons sugar
3 large eggs, beaten
2 1/2 cups buttermilk (or 1 cup sour cream and 1 1/2 cups buttermilk)
1/2 cup hot oil 1 onion, minced
2 cloves garlic, minced
4-5 jalapeno peppers, minced
1 can green chiles, chopped
1/2 red or green bell pepper, chopped fine (opt.)
4-5 slices bacon, cooked and crumbled (opt.)
1 can cream-style corn
1 1/2 cup sharp cheese -- grated
Recipe
Preheat oven to 425 degrees. While oven heats, heat oil in skillet.
Mix together the cornmeal, flour, soda, salt, and
sugar in a large bowl. In a separate bowl, whisk
together the buttermilk, beaten eggs, and oil. Add to
the dry ingredients. Stir enough to moisten. Fold in the onion, garlic, jalapenos, peppers, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 425 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean.
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