Mexican Cornbread

I love cornbread. I’ll eat it just about anyway I can get it. The last time I made bean soup I wanted something a little different that the usual Southern-style cornbread. I flipped through my copy of the Southern Plate cookbook and noticed Christy had a recipe for Mexican Cornbread. It had me at jalapenos and cheese. I whipped it up that night, making some adjustments for our tastes, and I was not disappointed. The slight heat from the peppers combined with the melty, gooey goodness of the cheese is amazing.

Mexican Cornbread (adapted from Southern Plate: Classic Comfort Food that Makes Everyone Feel Like Family)

Ingredients:

1 1/2 cups self rising cornmeal
1 Tablespoon white sugar
1/2 teaspoon salt
1/2 cup chopped onion
2 jalapenos, seeded and diced
1 egg, lightly beaten
heaping 1/2 cup canned cream style corn
3/4-1 cup shredded cheddar cheese
3/4 cup milk
1/2 c vegetable oil

Directions:

Place about a tablespoon of vegetable oil in an iron skillet. Place in oven while it preheats to 350 degrees.

Mix all ingredients together in a large bowl. Remove skillet from oven and carefully add batter. Bake at 350 for 30-40 minutes or until golden and baked through. Cut into wedges and serve.

Would go great with Southwestern Pinto Bean Soup
This post Linked to Ingredient Spotlight at Eat at Home
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