This is my go to Mexican cornbread recipe. I use a small can of corn, self-rising cornmeal (omit soda and salt), the whole 8 oz. bag of cheese (cheddar is good, too), and because I rarely have buttermilk, I just use whole milk. I also use sliced jalapenos in a jar from the store. It is not sweet, the sugar just helps the tops brown, and the bacon grease is good for flavor. This recipe fills 2 "12 hole" muffin tins. My DH favorite bread recipe!
JoanneGreen Posted: 08/24/13