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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

MEXICAN CORNBREAD Recipe

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This recipe for MEXICAN CORNBREAD is from KOOKING IN KAREN'S KITCHEN, 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:  
1/2 CUP BUTTERMILK
3 EGGS, BEATEN
1 CUP YELLOW CORN MEAL
1/2 TSP SALT
1 CAN CREAM STYLE CORN
1 ONION, CHOPPED
3 CLOVES GARLIC, CHOPPED
1/2 TSP BAKING SODA
3/4 LB SHARP CHEDDAR CHEESE , GRATED
1-3 JALAPENOS, FINELY CHOPPED (FRESH OR CANNED)
1 GREEN PEPPER, CUT INTO STRIPS
1 CAN PIMENTO, CUT INTO STRIPS
Directions:
Directions:
COMBINE BUTTERMILK AND EGGS. ADD MEAL, SODA, SALT, JALAPENOS, ONIONS, GARLIC AND CORN. POUR 1/2 INTO A GREASED, HOT CAST IRON SKILLET. ADD CHEESE AND THEN REMAINDER OF BATTER. GARNISH WITH GREEN PEPPER STRIPS AND PIMENTO. BAKE AT 350º FOR 45 MINUTES.
Personal Notes:
Personal Notes:
3 JALAPENOS MAKE THIS VERY HOT. I USE CANNED ONES THAT I CHOP AND JUST EYEBALL IT. I ALSO USUALLY HAVE CHOPPED PIMENTOS SO I USE THOSE. I JUST SPRINKLE THEM ON.

 

 

 

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