This was pretty good, and I''ll probably make it again with a few changes. I''ll cut the salt in half, or maybe to just 1 tsp, and I won't bake as long. A crispy bottom sounds nice, but mine got too brown and the sides stuck.
I make a similar recipe that my best online friend Astrid Fletcher shared with me and it rocks! This is my alltime favorite recipe. We use 2 boxes of Yellow Jiffy Corn Muffin Mix though and then add 1 onion, 1 cup cheddar cheese,2/3 Cup Milk,3 eggs,10 slices pickled jalepenos diced finely and 1/2 lb cooked crumbled bacon. Bake in greased pan at 375 until done. I am considering trying this recipe for something differernt as well. Thank you for your recipe. I will review it once I get the full ingredients to try it.
I chose this recipe for PAC Fall 2008. It was delicious! The jalapenos added the kick and cream corn added the moistness. This is a keeper. Thanks Vicki.
This is an excellent recipe for a cornbread that is well-suited for any type of meal -- Tex-Mex, southwestern, southern, etc. I used the recipe intact, with one exception. Like my Mama and Grandma before me I always use lard to make my cornbread. I also put enough lard in the mandatory castiron skillet (enough to cover the bottom when melted.) I place the skillet in the unheated oven and bring it up to temperture. When you have the batter ready if the skillet is not to the smoking stage, take it out of the oven and place it on a top burner on high until it begins smoking. Remove the skillet from the burner, pour the batter into the skillet and listen it sizzle as you place it in the oven. The sizzling means you are going to have the crunchiest, best-tasting cornbread to be found anywhere. This works especially well when using castiron cornsticks.