Mexican Cornbread
Ingredients
- 1-1/2 cup cornmeal
- 1 cup cream style corn
- 1 cup vegetable oil
- 2 eggs, beaten
- 1 cup chopped onion
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 jalapeno peppers, minced
- 1 cup Colby cheese, grated, I have used cheddar
Directions
Preheat oven to 450 degrees
Combine all ingredients except cheese in a large bowl
Stir well to ensure everything is mixed well
Pour half of the mixture into greased 10 inch cast iron skillet
Top with cheese
Add remaining mixture
Bake cornbread for 30 minutes or until done
Equipment
- 10″ cast iron skillet
- Large mixing bowl
- Measuring cups, wet and dry
- Measuring spoons
- Cutting board
- Knife
- Grater
- Mixing spoon or whisk