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Mexican Cornbread
Recipe shared by Abigail Sanderson, Alabama
1 � C. Cornmeal
1 Can Cream Style Corn
Sharp Cheddar, shredded (12oz) or (to taste)
1 C. Buttermilk Jalapenos (6TBS)or (to taste)
3 eggs Chopped Onion (1 large) or (to taste)
� cup Vegetable Oil
Heat oven to 400 degrees. Put the 3/4 cup oil in a large iron skillet and put it in the oven to get hot. Mix all remaining ingredients(except cheese) in a large bowl. Remove the skillet from oven and pour oil into the cornbread mixture. Stir well. Pour half of mixture in to iron skillet then spread sharpe cheddar evenly leaving at least 1/2 inch away from the edge of skillet, (this is to prevent sticking to the side when done). Pour the remaining cornbread mixture in making sure the cheese is covered. Place in oven at 400 degrees for approximately 1 hour. Cornbread will be dark brown. Run a knife around the inside edges between the cornbread and the skillet then place a large plate over the skillet and flip it carefully. Serve hot.
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COOK'S CORNER |
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