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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cornbread-Mexican Recipe

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This recipe for Cornbread-Mexican is from The Dunn Family 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:  
8 heaping T. self-rising cornmeal
2 heaping T. self-rising flour
1 medium onion, chopped
1 small can whole kernel corn, drained
2½ jalapeno peppers, chopped
4 slices bacon, cooked and crumbled (add most of the oil also)
1½ cups sharp cheddar cheese, grated
1 egg
Buttermilk--approximately 1 cup (add until batter is right consistency)
Directions:
Directions:
Preheat 500º. Grease heavy 10-inch iron skillet with shortening and sprinkle with cornmeal. Mix all ingredients and pour into skillet. Bake 20-25 minutes or until brown.
Personal Notes:
Personal Notes:
This is Aunt Una's recipe.

 

 

 

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