Homemade Mexican Cornbread

I have never been a fan of cornbread.  Or corn, really.  Nothing related to it.  I hate when fish is battered with cornmeal, to me it tastes like sand in my food.  Gross.  I can’t understand why people enjoy this stuff.  But my husband does.  Occassionally, I decide to indulge him and make some Jiffy cornbread when we have chili, or something else that cornbread goes well with.  Tonight I decided forget the Jiffy, surely it would taste better homemade.  So that’s what I set out to do!  I got the basis for my recipe from this website, but changed a few things to suit our taste.

Homemade Mexican Cornbread

1 1/2  cup self-rising yellow cornmeal

1/2 cup self-rising flour

1/2 cup sugar

2 eggs

1 1/3 cup milk

1/4 cup oil

1/2 cup Mexi-Corn, drained

1 jalapeno, seeded and diced

1/4 onion, chopped

2 tbsp honey

2 tbsp butter

Method:

Preheat oven to 450.

Pour the oil in an  8 or 9 inch cast iron skillet making sure the inside is completely coated.  Place in oven to get hot for 5 minutes while you’re getting the rest of the stuff ready.

 In a large bowl, mix together the dry ingredients.  Once well mixed, add in the corn, milk, eggs, onion and jalapeno.  Once the skillet and the oil are hot, slowly pour the oil into the batter, stirring to prevent the batter from burning.  Once well mixed, pour the batter into the skillet and return the skillet to the oven.  Bake 20-25 minutes, or until golden brown.  It may crack some on top, that’s good!  Remove from the oven and while it is still hot, spread the butter and honey evenly over the top and let it soak in.

Goes great with chili!

chili and cornbread 001

Homemade Mexican Cornbread

The Verdict:  Well if this tells you anything, I ate two slices!  I’ve NEVER eaten two slices of cornbread before.  I don’t think I ever even ate one full slice before!  This had the perfect sweet with a hint of salty taste and was just perfect.  I’d actually make this again, and I will probably, very soon!  Please try it and let me know what you think!

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One response to “Homemade Mexican Cornbread

  1. I love cornbread and your variation sound AMAZING!

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