Mary Beth Cauthen
I am a firm believer in Duke's mayonnaise. It gives this recipe a delicious richness--do not use low fat mayo! You may use low fat buttermilk and/or sour cream without noticeable effect.
2 cself-rising buttermilk corn meal
2 largeeggs, lightly beaten
1/4 cvegetable oil
1 smallcan drained mexicorn
1/3 creduced fat sour cream
1 largetablespoon duke's mayo
1/3 - 1/2 cchopped jalapenos (jarred variety)
1/2 - 1 cgrated sharp cheddar cheese
How to Make Fiesta Cornbread
- Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
- Mix cornmeal, buttermilk and eggs to form thick batter. Add sour cream and mayo. Blend well. Add drained corn, jalapenos and cheese. Pour into heated skillet...batter should sizzle when it is poured into heated oil.
- Bake at 450 degrees for 20-25 minutes. Glaze top with butter.