Monday, September 1, 2014

From the Chuck Wagon-Mexican Cornbread

Mexican Cornbread

Buttermilk cornmeal 3 cups
Whole Cultured Buttermilk 2 cups
Eggs 2
Jalapenos-chopped or sliced to taste (We add half a jar of sliced)
Mexican corn mix 1 can drained
Cheese: cheddar or mixed 2 cups

Mix all ingredients together stirring until well mixed or the consistency of cake batter
Pour into greased hot iron skillet (11 inch skillet in picture)
Place in over at 350 degrees until firm in center and lightly browned on top
Butter entire top and serve

If you want to make this a complete meal add a half pound of ground beef cooked, stirring it into the mix before cooking.

P.S. from Kim: Just a reminder southern cornbread does not have added sugar....GRITS: (Girls raised in the south) do not eat sweet cornbread.

So tell us how you do it!