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Lynda's Mex-Tex Cornbread

Lynda's Mex-Tex Cornbread

Southern Living DECEMBER 2001

  • Yield: Makes 4 servings

Ingredients

  • 2 (4.5-ounce) cans chopped green chiles
  • 1 (8 1/2-ounce) can cream-style corn
  • 1 cup yellow cornmeal
  • 1/2 cup (2 ounces) shredded colby-Jack cheese
  • 1 large egg
  • 1/4 cup milk
  • 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons chopped jalapeño pepper (optional)
  • 2 tablespoons bacon drippings

Preparation

Stir together first 10 ingredients in a bowl; stir in jalapeño pepper, if desired.

Coat bottom and sides of a 9-inch cast-iron skillet with bacon drippings. Heat in a 450° oven 5 minutes. Pour cornbread batter into hot skillet.

Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned.

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Lynda's Mex-Tex Cornbread recipe

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