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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Bell Supply Employee 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:  
1 c yellow cornmeal
1 c milk
1 can of cream style corn (Del Monte is best)
2 eggs
Directions:
Directions:
Add chopped jalapeños, onions, pimentos, as preferred and 16 oz grated cheese.

Stir all ingredients and pour into hot iron skillet with enough oil to coat the bottom and sides. (I prefer olive oil)
You can sprinkle corn meal into skillet first before pouring mixture in.
Place into preheated oven at 375º and cook for 35-40 minutes.
It needs to cool some before it will cut easily.
Personal Notes:
Personal Notes:
Wonderful served with pinto beans, chili, stew or just eaten alone.
Double the recipe and put in large casserole dish for more servings.

 

 

 

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