Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 c. corn meal; 2 eggs, beaten; 1 c. milk; 1/2 c. bacon drippings; 1 can creamed corn; 1/2 lb. hamburger; 1 large onion, chopped; 1/2 lb. hot pepper cheese; 2/3 c. yellow, white or blue corn meal; 1/3 c. unbleached all-purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 4 Tbsp. jalapenos; 1/2 clove garlic, crushed; 1 extra large egg; 4 Tbsp. instant buttermilk; 1/2 tsp. baking soda; 2/3 c. grated sharp Cheddar; 4 Tbsp. chopped green chilies; 1/4 c. chopped chilies; 2/3 c. water; 4 Tbsp. safflower oil

22 ingredients

7 steps

Ingredients

1 c. corn meal
2 eggs, beaten
1 c. milk
1/2 c. bacon drippings
1 can creamed corn
1/2 lb. hamburger
1 large onion, chopped
1/2 lb. hot pepper cheese
2/3 c. yellow, white or blue corn meal
1/3 c. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 Tbsp. jalapenos
1/2 clove garlic, crushed
1 extra large egg
4 Tbsp. instant buttermilk
1/2 tsp. baking soda
2/3 c. grated sharp Cheddar
4 Tbsp. chopped green chilies
1/4 c. chopped chilies
2/3 c. water
4 Tbsp. safflower oil

Directions

1

Heat oven to 450°.
2

Prepare 6 muffin cups or one 10-inch cast-iron or other heavy ovenproof pan.
3

Mix dry ingredients together.
4

Stir pepper and cheese into the dry ingredients.
5

In a small bowl, whisk wet ingredients together.
6

Mix dry and wet ingredients together and pour into prepared pan or muffin cups. Bake 15 to 20 minutes.
7

Makes half a dozen muffins or one 10-inch skillet.