Mexican Cornbread

To all the people in my class, and to anyone else that wants it, last Saturday I was asked to write my “Mexican Cornbread,” recipe in my journal for them. Here it is;  Pre-heat oven to 400 degrees. 10 min. prep.time.

1 and 1/2 cups of yellow cornmeal

1 to 3 jalapeño peppers seeded and chopped  (You need a little jalapeño for flavor and 3 for hot.)

3 eggs

1 cup grated cheese

1 can cream style corn

1 cup buttermilk

1 tablespoon baking powder

1 teaspoon salt

2/3 cup canola oil ( or your choice)

Have your pan or skillet greased and hot. Combine everything except for cheese. Pour 1/2 of the batter into the hot pan or skillet. spread the cheese on then cover with the rest of the batter. Cook at 400 degrees for 35 to 40 minutes or golden brown.

I hope you enjoy this as much as we do. If you do, let me know and I will give you the recipe for squash dressing. This cornbread is one of the ingredients used in the dressing. You can not taste  the squash and the dressing is wonderful. It is also a good way to use up any left over cornbread, assuming you have any left over, I never do.

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