This is an OLD family recipe from a dear departed loved one of mine, she was from New Orleans. When she gave me the recipe secrets, she was in here 90's.When Mrs. Margaret made Mexican Cornbread, she'd change up the ingredients one of two ways. The changes are included in () .
In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
If there are too many lumps remaining after whisking... simply sift the ingredients together.
Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.