old fashioned mexican cornbread
Spend some time looking for the right product to make this with. It is not cornmeal mix or cornbread mix, such as Aunt Jemimah. It is just plain, self-rising cornmeal, and I usually get mine from a specialty store, but I can occasionally find it in the grocery store. It will have only cornmeal and leavening in it (baking powder and salt). No flour, no sugar, etc. The recipe will turn out fine with other cornbread mixes, but it won't be this authentic.
prep time
10 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 tablespoons bacon grease
- 1 1/4 cups self-rising cornmeal
- 1 - egg
- 3/4 cup sour milk or buttermilk
- 1 cup white shoepeg corn kernels, well drained
- 4 ounces chopped green chilies, drained
- 1 to 2 small chopped fresh jalapeño peppers (optional)
- 1 cup grated monterey jack cheese
How To Make old fashioned mexican cornbread
-
Step 1Place the bacon grease in the bottom of a well-seasoned 9” or 10”cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter: Stir together cornmeal, egg, milk, corn, chilies, jalapeños, and cheese to a thin batter. Use more milk if necessary to produce a batter thinner than cake batter. -
Step 2When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 25 minutes, until nicely browned. Cut into wedges. Serve immediately with lots of butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Savory Breads
Category:
Other Breads
Tag:
#Quick & Easy
Tag:
#Heirloom
Keyword:
#cornbread
Diet:
Wheat Free
Method:
Bake
Ingredient:
Bread
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