Spicy Mexican Corn Bread
Ingredients
1 and 1/3 cups of yellow cornmeal | ||
1 and 1/3 cups of flour | ||
3 tbs sugar 1/2 tsp baking soda | ||
1 tsp salt | ||
2 eggs | ||
1 cup buttermilk | ||
1 8 oz can of creamed corn | ||
2 tbs baking drippings | ||
1 medium onion, minced | ||
6 strips of bacon, cooked and crumbled | ||
3/4 cup pepper jack cheese, grated | ||
2 tbs chopped green chilies, seeds removed and minced. |
This is a Mexican version of corn bread that uses bacon, chilies and pepper jack cheese.
- Preheat oven to 400 degrees.
- In a large bowl beat the eggs then add the buttermilk.
- Add dry ingredients except for the bacon. to the bowl and thoroughly mix well.
- Add the bacon drippings creamed corn, and 1/2cup of cheese and continue to mix.
- Pour batter into a greased cast iron skillet and sprinkle with the remaining cheese.
- Bake at 400 degrees for about 30 minutes or until to top turns golden brown.
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