When I was a kid, I wasn't a fan of cornbread. Then I married my Sweet Baboo and discovered iron skillet-baked Southern cornbread. After she moved in with me in Texas, she took her cornbread to the next level with the most delicious Mexican skillet cornbread. We used to have this stuff ever once in a while and every time I found myself wondering why we didn't have this more often. It's not hard to make and it's sure to be a family favorite. I could make a whole meal out of a skillet load of this stuff.
Ingredients:
- 1 cup stone ground corn meal
- 1 cup grated cheese
- 1 cup whole kernel corn
- 1/2 cup cooking oil
- 1 cup sweet milk
- 1 small onion chopped finely
- 1 small bell pepper chopped finely
- 1 tsp. finely chopped garlic or 1/2 tsp garlic powder
- small jar diced pimiento
- 1/2 tsp salt
- 1-2 finely chopped jalapeno peppers (vary according to taste)
- 2 eggs
- 1/2 tsp baking soda
- Preheat oven to 375 degrees
- In mixing bowl beat together eggs, soda, salt, milk, and oil
- Add corn meal, whole corn, onion, peppers, garlic, pimiento, and grate cheese
- Mix well
- Heat tsp oil in iron skillet - make sure the bottom of the skillet is oiled
- Pour cornbread batter into skillet
- Bake cornbread in oven until a table knife inserted into the bread comes out clean
Serving Suggestions:
Goes great with any Tex-Mex casserole, Frito chili pie, or even haystacks. A little butter is nice but not necessary. Absolutely lovely cornbread.
Tom King
