Do you like spicy? if so, you may like this Mexican Corn Bread.
self-rising corn meal
eggs, lightly beaten
cheddar cheese, shredded or grated
cream style corn
onion, chopped (approx. 1/2 to 3/4 cup)
3 or 4
jalapeno peppers, diced (wash hands after handling)
1 1/2 c
1Grease iron skillet and place in 450 degree oven for approximately 5 - 7 minutes. Reduce heat to 350.
2Mix all ingredients, using enough buttermilk to make mixture soupy. (approx. 1 1/2 cups of buttermilk)
3Pour batter into super hot iron skillet and bake in 350 oven until done. (approx 20 to 25 minutes or until side of cornbread is turning golden brown and center top of corn bread is done.)