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Mexican Cornbread

hinsongolfhinsongolf Posts: 59
edited 5:19AM in EggHead Forum
Sorry meant to make pics!


Tried this recipe last night.

2 cups self rising corn meal
3 eggs
1 cup buttermilk
2/3 cup Wesson Oil
1 can cream style corn
2 cups shredded cheddar cheese
1 chopped onion
1 chopped bell pepper
3 teaspoons diced jalapeno peppers

Mix all ingredients and pour into hot greased skillet. Cook at 375 approx 40 minutes or until golden brown.

This was really good. One note is this is not hot at all. Add more peppers to kick it up.

I cooked on inverted plate setter in cast iron skillet. It did get a little burnt on the bottom. Should I have use egg feet to raise off plate setter?
It was still delicious.
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