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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mexican Corn Bread

Kim YoungbloodKim Youngblood Posts: 5
edited November -1 in Baking



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1 cup self rising cornmeal mix (White Lily preferred)

1 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

¼ cup melted shortening

2 eggs, beaten

1- 4oz can diced jalapeno peppers (drained)

 12-oz can Mexican niblet corn

¾ cup buttermilk or sour cream or whole milk

2 cups grated cheese


Get BGE to 350 degrees with platesetter feet down. Put little egg feet or other spacer on top of platesetter and use pizza stone. Cook the cornbread in a CI skillet on the pizza stone.

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Combine cornmeal mix, flour, salt and soda, mix well.  Stir in eggs and melted shortening, mix well. Stir in corn and buttermilk.  Add baking powder.  Stir in diced jalapeno peppers and cheese.  Lightly spray CI skillet with non stick spray. Bake in skillet at 350 for 40 minutes or until brown


Number of Servings: 8

Time to Prepare:

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