Larry's Mexican Cornbread

Recipe By:
Ljrdburke
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Larry S Mexican Cornbread
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  • Total Time 57 min Ico-add
  • Yield 12 Servings
  • Level Easy

Easy to prepare and requested often by family, RC flying club members and other friends. It has been great as a potluck item for church suppers.
 

Ingredients

  • 2 cups self-rising yellow corn meal
  • 2/3 cup oil
  • 2 large eggs
  • 1 can cream corn
  • 1 cup buttermilk
  • 1 cup grated cheddar cheese
  • 1 small chopped onion
  • 4 chopped jalapeno peppers
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Directions

  1. 1. Mix together by hand: meal, oil, eggs, corn and buttermilk.
  2. 2. Pour half of batter into a greased 9X12" Pyrex pan.
  3. 3. Combine cheese, onion, and peppers.
  4. 4. Scatter over batter.
  5. 5. Add remaining batter - smoothing out evenly.
  6. 6. Bake at 350 degrees F for 50 min. Or until golden brown.
  7. 7. Note: Above recipe gives just the right "heat" to the mouth. Cut down to 1/2 the peppers to be just right for those who need a more "tender" taste but want the flavor.
 
 
  • Did you know?

    Cornbread was popular during the American Civil War because it was very cheap and could be made in many different sizes and forms. It could be fashioned into high-rising, fluffy loaves or simply fried for a fast meal.