Mexican Cornbread

By RoketJSquerl

Ingredients

• 1 + 1/2 cups self rising corn meal mix (white or yellow)
• 1 + 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup shredded cheddar cheese (mild, medium, or sharp)
• 1/2 cup vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon diced jalapeño, seeds removed
• 3/4 cup milk
• 1 egg
• 1/2 cup canned cream style corn*

Details

Adapted from southernplate.com

Preparation

Step 1

Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.

In a large bowl, mix together all ingredients.

Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

*Mama and I take the remaining cream corn and put it in a zipper seal bag to freeze. Next time you make corn bread just lay it out for about half an hour before you need it to thaw.