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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tom's Mexician Cornbread Recipe

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This recipe for Tom's Mexician Cornbread is from The Ashcroft Family Cookbook Project, 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:  

1 cup enriched yellow corn meal
1 cup all purpose flour
2 to 4 tablespoons sugar (I usually use 2 so that the bread will not be too sweet)
4 teaspoons baking powder
½ teaspoon salt
1-cup milk
1 egg
¼ cup bacon drippings or vegetable oil
1 cup cream corn or you could use whole kernel corn
1 4oz can chopped green chilies (to make it hot and spicy, add hot green peppers)
6 to 8 ozs of Monterey jack cheese or shredded cheddar cheese
½ teaspoon chili powder (optional)

Preheat oven to 425 degrees F. Put the oil in the pan and heat the pan as the oven is heating up to the 425 degrees F. Pan should be very hot.
In a large bowl combine corn meal, flour, sugar, baking powder, and salt.
Add milk, egg, and hot bacon drippings/vegetable oil.
Add cream corn or whole kernel corn, green chilies and chili powder. Stir in cheese
Mix until fairly smooth.
Pour mixture in hot baking pan. (I use a hot cast iron skillet. It makes a crispy finish to the corn bread)
Bake for 20 to 30 minutes or until top is brown. You can insert a toothpick in middle of bread. If it comes out clean, the bread is done.
Directions:
Directions:
standard
Number Of Servings:
Number Of Servings:
9 to 10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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