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Minnow in Hampton Roads on 11.13.2011
Loved, loved, loved this!! Being from the south, I did add a pinch of sugar to the recipe … It was terrific with a bowl of split pea soup!!!
Mexican Style Cornbread
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Description
This is really great to serve with a big bowl of chili or really any kind of soup!
Ingredients
- 2-½ cups Corn Meal Mix
- 2 Tablespoons Crisco Or Coconut Oil
- 2 cups Buttermilk
- ¾ cups Canned Corn
- ¾ cups Cheddar Cheese
- ¼ cups Sliced Jalapeños
Preparation
1. Preheat oven to 375ºF. In a medium size bowl, mix corn meal and Crisco with your fingers or a fork. Do this until the Crisco is evenly distributed throughout the corn meal.You know it’s mixed when there are little tiny lumps of shortening throughout.
2. Next add buttermilk and stir until combined. Lastly, add corn, cheese, and jalapenos. Once again, just mix it up until combined.
3. Pour into a greased cast iron skillet or greased muffin tins. Bake for about 45 minutes. Just make sure that it gets nice and crunchy on the bottom!
4. Serve and enjoy!
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