CORNBREAD

mexican cornbread

MEXICAN CORNBREAD


3 1/2 cups yellow self-rising cornmeal, 1/2 cup butter flavored shortening, melted and cooled, 3 eggs, 1 (14 oz.) can cream style corn, 1 cup whole kernel corn, 2 1/2 cups half and half, 1 1/2 cups cheddar cheese, grated, 1/2 teaspoon baking powder, 2 1/2 tablespoons sugar,1/2 teaspoon sea salt, 1 teaspoon garlic salt, 2 cups green onions, finely sliced, 1 cup green bell pepper, finely chopped, 2 jalapeno peppers, finely chopped, 4 slices bacon, fried and crumbled.

Preheat oven to 400 degrees. Dump everything in a bowl except the cheese, mix well. Lightly grease a large cast iron skillet.  Pour half the batter into the skillet, evenly add half the cheese.  Pour in the remaining batter, add the remaining cheese.  Bake for approximately 40 minutes or until a case knife inserted comes out clean.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.