Mexican Cornbread Recipe

  Mexican Bread

3 c Cornmeal
1/2 c Flour
2 ts Baking soda
2 ts Salt
2 T Sugar
3 Egg; beaten
2 1/2 c Buttermilk
1/2 c Oil
1 lg Onion
1/2 ts Garlic powder
1/2 c Jalape#o pepper
1 oz Pimiento; chopped
1/4 lb Bacon; crisp
15 oz Cream corn
1 1/2 c Cheese; grated

Have all ingredients at room temperature. Chop the onion and the jalape#os finely. Crumble the bacon. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few swift strokes of the mixing spoon. Don't beat the dough---just stir enough to moisten all particles. Fold in the onion, garlic powder, jalape#os, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean.

Mexican Cornbread

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