I love Mexican food. I need a 12 step program to help me recover. Hello. My name is Annmarie and I am a Mexican Food Addict.
“I’ll have the Vegetarian E and a Guacamole Mexicano.” I say that line 3 times a week. No lie.
I don’t cook much but when I do…I cook Mexican Cornbread. I KNOW. Here’s my recipe.
1 cup Cornmeal
½ cups Flour
½ teaspoons Baking Soda
1 teaspoon Salt
2 whole Eggs
1 whole Jalapeno Peppper, Chopped, Don’t De-seed if you like your mouth to be on fire. I De-seed. My mouth is hot tempered as it is.
1 cup Milk
1 cup Grated Cheddar Cheese
½ cups Melted Butter
1 can Small Diced Green Chilies
1 can Cream Style Corn 14.75 Oz
Preheat oven to 375.
Thoroughly stir all ingredients together in a med/large bowl.
Pour into a well greased or non-stick-sprayed 9 X 13 pan. I use an iron skillet. It makes the cornbread taste so much better. It does. Swearsies.
Bake for 40-45 minutes or until toothpick in center comes out clean.
I serve this with chili. You can serve it with any Mexican fare. OR. I can be a meal unto itself.