Mexican Cornbread

1 + 1/2 cups self rising corn meal mix white or yellow
1 + 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup shredded cheddar cheese mild, medium, or sharp
1/2 cup vegetable oil
1/2 cup chopped onion
1 tablespoon diced jalapeño seeds removed
3/4 cup milk
1 egg
1/2 cup canned cream style corn*
Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
In a large bowl, mix together all ingredients.
Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

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