Mexican Style Cornbread

October 20, 2011 § 2 Comments

 Fall weather is finally here to stay! At least I think it is? For the past couple of weeks the weather forecast around here has been crazy! One day it will be almost 80 and the next I’m wearing a coat. It’s got me confused…it’s way to hard to take my coat back out of the closet when I was just wearing flip flops the day before. Okay… I will stop complaining about the weather now. 

Anyways, when the fall weather comes the fall recipes come too! Yay:) For instance, soup…and when there is soup…there must be cornbread! I really like cornbread. Actually, I really love cornbread! Sometimes I like my cornbread sweet, but sometimes I like it spicy! That’s where mexican style cornbread comes in. It is really good and goes great with so many different things. It would go really great with taco soup or chili!

Mexican Style Cornbread

Serves 8 to 10

2 1/2 cups corn meal mix

2 tablespoons Crisco (Coconut oil works great here too! It is also the healthier way to go.)

2 cups buttermilk

3/4 cup canned corn

3/4 cup cheddar cheese

1/4 cup sliced jalapeno peppers (If you don’t want anything spicy you could always omit these, but I think it goes great together!)

1) Preheat oven to 375 degrees. In a medium size bowl, mix corn meal and Crisco with your fingers or a fork. Do this until the Crisco is evenly distributed throughout the corn meal.You know it’s mixed when there are little tiny lumps of  shortening throughout.

2) Next add buttermilk and stir until combined. Lastly, add corn, cheese, and jalapenos. Once again, just mix it up until its combined.

3) Pour into greased, cast iron skillet or greased muffin tins. Bake for about 45 min. Just make sure that it get’s nice and crunchy on the bottom!

4) Serve and enjoy! 😀




§ 2 Responses to Mexican Style Cornbread

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