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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Donna’s Mexican Hot Cornbread Recipe

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This recipe for Donna’s Mexican Hot Cornbread is from The Sheffield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. Self-rising cornmeal
3 eggs, beaten
1 c. Cream-style corn
½ c. Cooking oil
1 c. Buttermilk
¾ c. Chopped green peppers
1 c. Grated sharp cheddar cheese, divided
5 sm. Hot Red peppers ,chopped or 2 jalapeños, choppped
Directions:
Directions:
Mix all ingredients and ½ cup of cheese. Pour into a greased and floured 13 x 9 inch pan or seasoned cast-iron skillet. Sprinkle remaining cheese on top. Bake at 350º for 45 minutes or until golden. Cut into squares or slices and serve hot.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This recipe was given to me from a wife of one of James’ college professors. James and I were invited to their home for dinner when James was in graduate school at Georgia Southern College in the late 70’s. Dr. Cotten and his wife, Mary, were a great host and hostess and I immediately fell in love with this recipe! She made it in a casserole pan, but I usually make it in my cast-iron skillet! It’s good either way!

 

 

 

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