Spicy Mexican Style Cornbread
This is a delicious, moist and spicy Mexican cornbread Recipe. It is great for breakfast, a snack, or an accompaniment to any meal, like chili or stew. You can turn the spice up or down, per your preference.
Equipment
- Cast Iron Skillet
- Oven
Ingredients
- 1 Cup Papa Tom's Stone Ground Yellow Corn Meal
- 1 Cup All Purpose Flour
- 1 tsp Salt
- 2 tbsp Sugar (and/or 1 Tbs Honey)
- 1 tbsp Baking Powder
- 1 Cup Buttermilk
- 1 Egg - At room temperature
- 1 can Cream Style Corn
- 1/4 Cup Bacon Drippings (melted), or 1/4 Cup Vegetable Oil
- 1/2 Cup Shredded Cheddar Cheese (or cheese of your choice)
- Dash or two of Hot Sauce
- 3 tbsp Chopped Jalapeno (I used jarred jalapenos)
- 1/4 Cup Minced Onion
Instructions
- Combine the first five (dry) ingredients in a bowl and whisk together.
- In a separate bowl, combine the buttermilk and egg and whisk. Then add the remaining ingredients and stir till mixed.
- Add the buttermilk mixture to the dry mixture and stir to mix thoroughly.
- Pour the mixture into a greased 8" by 8" baking pan or cast iron skillet.
- Bake at 400°F for 30 - 35 minutes. Test doneness with a toothpick.
- Let cool for 5 minutes and cut into squares. Serve and enjoy!
Video
Notes
*Buttermilk alternative* If you do not have buttermilk, you can use this alternative, it works great! You are just looking for the acidity of the buttermilk. Add 1 Tbsp white vinegar to 1 cup of milk. Stir and let sit for 10 minutes, for the milk to turn acidy. Then use as buttermilk per the directions above.