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My Mom’s Mexican Cornbread Recipe
2 cast iron skillets
Thinly sliced bacon (8-10 slices)
1 1/2 cups of corn meal
1 15oz can of creamed corn
2 large eggs
1 tbsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup peanut (or vegetable) oil
2 jalapeño peppers (mini-chopped beyond recognition)
Freshly grated Colby-Jack cheese (not pre-packaged) and lots of it!
Preheat oven to 350 degrees
Line the bottom of the skillets in bacon and place in oven while preparing the rest of the recipe.
In large bowl, combine all of the ingredients except the cheese. Whisk together until thoroughly mixed. Fold at least 2 cups of FRESHLY GRATED cheese into the bowl and mix together with the rest of the ingredients.
Disclaimer: IF YOU USE PRE-PACKAGED GRATED CHEESE INSTEAD OF FRESHLY GRATED CHEESE, THIS WILL NO LONGER BE MY RECIPE. IT WILL BE YOURS
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