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Mexican (Jalapeno) Cornbread Recipe
Although this website focuses on Southern Cooking, we have included Mexican Cornbread which, of course, is not a Southern dish. But, it is just so good we had to include it
Ingredients
* 2 cups white cornmeal* 6 tablespoons flour
* 1 and 1/2 tablespoons baking powder
* 1/8 tablespoon baking soda (omit if you use regular milk rather than buttermilk)
* 1/4 tablespoon salt
* Dash of black pepper
* 1 cup buttermilk
* 8 tablespoons of cooking oil (I prefer corn oil but you can substitute)
* 1/2 cup grated medium cheddar cheese
* 1 cup cream style corn - DRAINED WELL
* 1 medium jalapeno pepper, diced (fresh is good but you may use canned or bottled. Adjust the amount to your taste; one whole pepper will be just a little tangy. Use 3 for "hot").
* 1/3 cup onion - diced
Directions
1. Preheat the oven to 400 degrees2. Prepare the skillet by placing the oil in the skillet and roll the skillet or use a paper towel to coat the sides of the skillet with oil. Place the skillet on the stove top burner on medium heat
3. In a medium size bowl, combine all the dry ingredients and mix well.
4. Add 3/4 of the buttermilk and stir.
5. Slowly, add the hot oil from the skillet, stirring well.
6 Turn stove top burner low and place skillet back on the stove top burner.
7. Watching the consistency of the corn meal batter carefully, add remainder of buttermilk while stirring. The consistency of the batter should appear as a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
8. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter. Immediately, place skillet in pre-heated oven.
9. Bake at 400 degrees approximately 25 minutes. Watch the cornbread after about 20 minutes and cook until the top is golden brown. This may take from 25-40 minutes according to the consistency of batter you finished with.
Really good with black eyed peas.