Looking for a new way to enjoy cornbread? How about my version of Skillet Mexican Cornbread. Quick and easy to make in the skillet.
Course Bread
Cuisine American
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Ingredients
1.5cupsof self-rising cornmeal
1cupof buttermilk
3eggs
1/2cupof cooking oil
1cupof whole kernel corn
1/2cupchopped onion
1cupof grated cheddar cheese
1/2cupchopped sweet pepper
1tbspof chopped hot jalapeno peppers
1/2tspof baking soda
1/2tspof baking powder
1/4tspsalt
Instructions
Preheat oven to 350 degrees.
Put a 10" round skillet in the oven to heat up while mixing the batter.
Mix all ingredients together. Take out the HOT cast iron skillet and pour in a couple tbsps of oil or bacon grease. Pour in batter and bake for 45 minutes until golden brown on top.
If you use a corn stick skillet bake for about 30 minutes or less.
TIPS: My oil of choice is canola oil for the skillet and the batter. The recipe calls for 1 cup of corn, I use a whole can of drained whole kernel corn.