Mexican Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c Cornmeal Mix
1 t black pepper
1/2 t ground red pepper
1 c grated cheddar cheese
1 can cream corn
1 small jar chopped pimento
3 eggs beaten
1 1/2 c chopped onions
1/2 c milk
1/2 c heated Canola oil
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Directions: |
Directions:Preheat oven to 425º. Place oil in an iron skillet and place it in the oven to heat while mixing the other ingredients. Mix all other ingredients together. Remove the hot skillet from the oven and pour the heated oil into the mixture. It should sizzle. Sprinkle the bottom of your heated skillet lightly with a little dry corn meal mix and then pour the mixture into the hot skillet. Place skillet in the oven and bake for 10 minutes and then reduce the heat to 350º for 30 to 40 minutes or until the top is brown. Remove from the oven and let cool a few minutes and then run a knife around the edge of the skillet to allow you to turn the cornbread out onto a plate. Note: I place a plate over the top of the skillet and then turn the skillet over. Lift the skillet off the plate. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:15 minutes |
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