"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Skillet Mexican Cornbread Recipe

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This recipe for Skillet Mexican Cornbread, by , is from The Matthews 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!

Renee Matthews


2 eggs, beaten
1 cup milk (or buttermilk)
1 1/2 cups grated sharp cheddar cheese (white or orange); set aside 1/2 cup for topping
1/2 stick melted butter
8 oz. creamed corn
3/4 - 1 cup roasted corn (or regular) - I use Trader Joe's
2 green onions (chopped with stems) - reserve a small handful for topping
1 cup yellow cornmeal
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 small canned jalapeños or 2 larger fresh ones, seeded and minced - Fresh is better
1/2 teaspoon salt

Preheat oven to 350º
Grease bottom and sides of an 8 inch cast iron skillet
Combine eggs, milk, 1 cup shredded cheddar, creamed corn, onion, jalapeños, and melted butter.
In a separate large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Stir egg mixture into dry ingredients and mix well.
Pour mixture into skillet and sprinkle reserved 1/2 cup cheese on top and a handful of reserved chopped green onion, as well.
Bake about 40 minutes or until golden brown. Will firm up as it sits a bit out of the oven.

Personal Notes:
Personal Notes:
Fantastic! Serve in the skillet:)




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