Mexican Cornbread
photo by Marketwoman45
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
2 pones
- Serves:
- 16
ingredients
directions
- Set oven 425F degrees.
- Put 3 tablespoons each of Crisco, oil or for best results, reserved bacon fat into two 8-9 inch iron skillets.
- Place them into the oven as it is pre-heating.
- Mix all ingredients together and divide batter equally between HOT skillets.
- Bake for 30 minutes or until brown.
- Remove from pans to cool.
- Note: I have made this recipe using only 1/2 cup oil and it turns out just fine.
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Reviews
-
I made this today to accompany a pot of pintos (recipe 146549) The cornbread was delicious and worked very well with the beans. I made one substitution - wanting to fully utilize the canned chipotles used in the beans, I just minced three of them and added them to the cornbread batter in lieu of the jalapenos. I don't know if it affected the taste all that much but, nevertheless, it was still very good cornbread and I didn't have any complaints. The full recipe does make a lot of bread for two people so I will probably cut it by 1/2 or 2/3 the next time. Jenny, thanks for posting this - a new favorite! And to all of you who do not have a castiron skillet -- get one! It has many, many uses, but nothing makes better cornbread! I put the akillet and oil in the oven while preheating. When the oven has reached at least 425F, remove the skillet to a top burner and heat until the oil begins to smoke. Remove from the heat, add the batter (listen to it sizzle), bake, and you will have the crunchiest crusted cornbread that can be eaten alone - but a thick slice of sweet onion makes it even better. Cornbread and onion! Try it - you'll like it!!!
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RECIPE SUBMITTED BY
Jenny White
Glen, Mississippi
I am a homemaker with 2 children, a son in law, a dog and a cat. I've been married to my wonderful husband for over 30 years. I have always LOVED to cooked and experiment. I have recently started cooking for the public and it?s going well. ?