Mexican Cornbread

 

Right out of the Oven

INGREDIENTS:

• 1     1/4 C. All PURPOSE FLOUR
•   1 1/4 C. YELLOW CORNMEAL
•   1 1/2 Tbsp GRANULATED SUGAR
  
•   1 tsp BAKING SODA
•   3/4 tsp SALT
•   3/4 C. SOUR CREAM  + 3/4 C. WHOLE MILK  (or 1 ¼ CUP
        BUTTERMILK)
•   2 LARGE EGGS
•   8 TBSP MELTED BUTTER OR MARGARINE (cooled)
•   1 1/4 C. FRESHLY GRATED SHARP CHEDDAR CHEESE
•   1 C. FRESH CORN OFF COB, FROZEN OR CANNED
•   1 FINELY MINCED JALAPEÑO (seeds and veins removed)
•   BUTTER FOR SKILLET OR MARGARINE/COOKING
      SPRAY

DIRECTIONS:

1. Preheat oven to 400°
2. Mix dry ingredients
3. Add eggs, melted butter/margarine, sour cream & milk (or buttermilk)
4. Mix until dry ingredients are wet. Don’t overmix
5. Gently fold in cheese, corn and jalapeno
6. Pour into buttered iron skillet
7. Cook until a knife, inserted in the center comes out clean.

Serving Suggestion:

I’d serve it right out of the skillet if you’re serving buffet style or taking it to potluck. The skillet will keep it hot longer. Turn it out on a plate if you’re going to put it on the table. A little butter or margarine completes any cornbread, but especially this one.