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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

East Texas Mexican Cornbread Recipe

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This recipe for East Texas Mexican Cornbread is from Lovin' Spoonfuls, 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 white corn meal
3/4 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup corn oil
1 small can of cream style corn
1 medium onion, chopped very fine or in food processor
2 eggs
1/2 lb. grated cheddar cheese
Optional: jalapeño peppers chopped fine (Mrs. Gettmann doesn't add this)
Directions:
Directions:
Mix dry ingredients and then add wet ingredients. Add eggs last. Pour 1/2 mixture in a greased iron skillet. Spread the grated cheese evenly over the mixture. Add the balance of the mixture. Bake about 30 minutes at 400º.
Personal Notes:
Personal Notes:
Doyle would eat a whole skillet of this if I let him. It is so good! Warning: could possibly raise your cholesterol levels!

 

 

 

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