Debbie Arendts Mexican Cornbread Ingredients 1 + 1/2 cups self rising corn meal mix (white or yellow) 1+ 1/2 tablespoons sugar 1/2 teaspoon salt 3/4 cup shredded cheddar cheese (mild, medium, or sharp) 1/2 cup vegetable oil 1/2 cup chopped onion 1 tablespoon diced jalapeño, seeds removed 3/4 cup milk 1 egg 1/2 cup canned cream style corn* 2 tablespoons sour cream 1 tablespoon chopped garlic Instructions Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350. In a large bowl, mix together all ingredients. Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder). Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve. I take the remaining cream corn and put it in a zipper seal bag to freeze. Next time you make corn bread just lay it out for about half an hour before you need it to thaw.
Posted on: Fri, 05 Sep 2014 05:57:24 +0000
Trending Topics
Recently Viewed Topics
© 2015