This east-to-make Mexican cornbread is light and fluffy, complete with cheddar cheese and jalapeño. It has a bit of a bite and a lot of flavor.
This recipe makes it easy for you to add your own pizazz and experiment with additional seasonings and peppers.
Ingredients
Nonstick cooking spray
1/2 cup self-rising flour
1/2 teaspoon baking powder
1 3/4 cups buttermilk
1 cup diced onions
3 tablespoons fresh and finely diced jalapeños peppers
8 oz grated sharp cheddar cheese
1 1/2 cup self-rising cornmeal
1 teaspoon salt
2 eggs
1 cup creamed corn
1 cup diced green pepper
Instructions
Place oven baking rack at the top of the oven. Preheat oven to 400 degrees. Select your cast iron skillet, grease the bottom, prepare the batter, and place the skillet in the oven to get hot.
When the batter is ready, take out the skillet and raise your heat to 450 degrees. Pour batter into the skillet and bake for 40 minutes or until done.
Find more recipes in Tampa Free Press’s Good Eats section.
About the Author
Carolyn is a small-town country girl who is a native of Eastern Kentucky. She loves to cook and bake. She is a three-time cancer survivor. She has a strong faith in God.
She has collected recipes from family and friends over the years and now wants to share these precious gems with you, along with her love for God.
Carolyn says, “If you can make someone’s day brighter each day, spread the sunshine!”
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Trust In The Lord Forever, For The Lord, The Lord Himself, Is The Rock Eternal – Isaiah 26:4
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