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20130810-180045.jpgmexican cornbread
8 servings
Christy Jordans cookbook Southern Plate

1 1/2 cups self-rising cornmeal
1 1/2 Tbsp sugar
1/2 tsp salt
3/4 cup shredded cheddar cheese
1/2 cup vegetable oil
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
3/4 cup milk
1 egg
1/2 canned cream-style corn

Place a seasoned iron skillet in the oven and preheat to 350 degrees. In a large bowl, mix all the ingredients together. Pour 1 Tbsp oil in the skillet and tilt to cover the bottom. Pour batter in the skillet and bake for 30 to 40 minutes, until browned on top. Turn out onto a plate and cut, and serve.

{note from Christy}
Mama and I take the remaining cream corn and put it in a zipper seal bag to freeze. Next time you make corn bread just lay it out for about half an hour before you need it to thaw.