Mexican Cornbread by Margaret Clary

Margaret’s Mexican Cornbread Recipe has been in the family for well over 50 years. Some family members use a regular greased cake pan,  but the Moose Family uses a hot cast iron skillet. If you can not find self rising cornmeal you can use regular but you will need to add 2 teaspoons baking powder. BUT I would try to stick to the family recipe for the best tasting Mexican Cornbread.

Margaret’s Recipe has been in the family over 50 years. It is a proven winner & keeps getting passed down to the next generation.

Mexican Cornbread  Ingredients

1 1/2 cups self rising yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon baking soda

3 large eggs, beaten
1 cup buttermilk
2/3 cup vegetable oil
1 cup cream-style corn
1 medium finely chopped onion

1 4oz can green chili peppers (drain peppers, split & seed, chop not too fine) Optional: jalapeno pepper
1 cup shredded cheese (Your choice: Cheddar or Monterey Jack)

Heat the oven to 450° F.

Mexican Cornbread  Directions

In a large mixing bowl, combine self rising yellow cornmeal, salt, and baking soda. Stir to blend.
In another bowl, combine the beaten eggs & buttermilk then add oil, cream-style corn, and onion.
Blend wet ingredients into the dry ingredients until moistened.

In another bowl, combine the finely chopped peppers and shredded cheese.

Heat a well greased 10-inch cast iron skillet before adding the batter.(Moose Family Adaption)
Pour 1/2 the batter into the well greased hot 10-inch cast iron skillet.
Add the combined chopped chili peppers and shredded cheese.
Top with remaining batter.

Bake at 450° for 30 to 40 minutes, or until cornbread is browned.

 

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