Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from The Mitchell/Mays 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: Breads

Ingredients:	Ingredients: 1 1/2 cups self-rising flour 1 (8.5 oz) can creamed corn 2 eggs 1/2 cup buttermilk 1/2 teaspoon salt 1/2 - 1 cup chopped onion 1 small green bell pepper, chopped 3 - 4 seeded jalapeno peppers, chopped 2 - 3 cups grated cheddar cheese 6 - 8 slices bacon, cooked and crumbled Dash of garlic 1/2 - 1/3 cup cooking oil

Directions:	Directions: Cook bacon and set aside. Chop onion, bell pepper, and jalapeños and set aside. grate cheese (don't use packaged shredded cheese). Pour oil into 10-inchj iron skillet or other oven-proof pan. Heat in 350º oven. In large bowl, combine all ingredients except for cheese and chopped vegetables. When skillet is hot, pour half of the cornmeal mixture into skillet. Top with the vegetables and half of the cheese. Add remaining cornmeal mixture and top with remaining cheese. Bake for 25 minutes or until bread is firm in the center.

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Mexican Cornbread Recipe

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