"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Mexican Cornbread, by Wendy Andes, is from A Collection of Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c yellow (or white) cornmeal 1/2 c all-purpose flour 1/2 pkg cornbread mix (approx 3-4 oz) 1 tsp salt 2 tsp baking powder 1/2 tsp baking soda 2 eggs, beaten 1/2 c buttermilk 1/2 c sour cream 1/4 c olive oil 1 can (8 3/4 oz) cream-cream style corn 1/3 chopped onion 2 tbsp minced jalapeno pepper 1/2 cup shredded cheddar cheese
In a large mixing bowl, combine first 6 ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or heavy 8inch skillet. Bake at 350 degrees, or until bread is golden brown and tests done.
**When you take the cornbread out of the oven, you'll probably need to work a knife all around the edges of skillet to make sure the bread won't stick.
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