Tex-Mex Cornbread
Ingredients
- 1/4 cup shortening or bacon drippings
- 1 1/4 cup self-rising yellow cornmeal
- 1 cup all-purpose baking mix
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 eggs beaten
- 1 cup milk
- 2 heaping tablespoons Mt. Olive Diced Jalapenos
- 1 cup shredded sharp cheddar cheese
- 1 cup creamed or whole kernel corn, drained (optional)
Instructions
- Preheat oven to 425 degrees
- Place the shortening/drippings in a well-seasoned 10-inch cast iron skillet, and sit skillet in the oven while it preheats
- Combine with a whisk cornmeal, baking mix, sugar and salt in mixing bowl
- Add eggs and milk and whisk until all dry mix is moistened
- Stir in jalapenos, cheese and corn
- Once shortening or drippings melt, and just shy of smoking, stir shortening into batter and then pour batter into skillet
- Place skillet on middle shelf of oven and bake for 20-25 minutes, or until cornbread is golden and a butter knife comes out clean when inserted into center.
- Note: this recipe can also be baked in a well-greased muffin pan.
- Recipe Type : Bread
- Ingredient : Diced Jalapeno Peppers
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