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Name:
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Mack
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Subject:
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Mexican Cornbread??
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Date:
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4/22/2010 8:28:36 PM
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Did we already do that? Searched and could not find, so here goes.
Liberally oil a cast iron skillet and stick it in an oven preheated to 375*.
- 1 1/2 cups corn meal
- 1 15oz. can cream corn
- 8 oz sour cream
- 1/2 cup oil
- 2T fine chopped green peppers
- 2T minced onion
- 1t salt
- 1 1/2 t baking powder
- 2 to 8 T hot chopped peppers (you choose how hot??)
- 2 eggs beaten
- 1 cup grated cheese (your favorite with Mex food)
Mix all ingredients in a bowl,, except the cheese.
Pour half mixture into heated skillet. Sprinkle with half the cheese. Gently add the remaining mixture, then the remaining cheese.
Bake at 375* for 50 minutes. Ideally, the bread should be toasted on the bottom and top, the browner the better.
Dump onto a plate, slice into wedges, and serve right next to that baby back, or that bowl of chili, or even better, next to a couple of crackled eggs and some Conecuh sausage links and fresh, rich coffee.
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