• 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.

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Submitted 6/13/05.
Source: Meal-Master
Submitted By: Shelly
Mexican Cornbread