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Mexican Cornbread Recipe
This recipe may be made in a 7 to 10 inch skillet. A smaller skillet will produce a thick bread with a lot of soft insides. A larger skillet will produce a thinner, crunchy bread. You should use a cast iron skillet.
Ingredients:* 2 cups white cornmeal
* 6 tablespoons flour
* 1 and 1/2 tablespoons baking powder
* 1/8 tablespoon baking soda
* 1/4 tablespoon salt
* Dash of black pepper
* 1 cup buttermilk (if you use regular milk, omit the baking soda)
* 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
* 1/3 cup onion - diced
* 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").
Directions
1. Preheat the oven to 400 degrees
2. Pour the cooking oil in a 7-10 inch cast iron skillet and tilt while rolling the skillet (or use a paper towel) to coat the sides of the skillet with oil. Place the skillet 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. The skillet and oil should be hot but not smoking.
6. Place the skillet back on low heat while completing the following step.
7. Watching the consistency of the corn meal batter, carefully add remainder of buttermilk while stirring. The consistency of the batter should look like 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.
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