Mexican Cornbread

By msippigrl

Moist, tender yellow cornbread loaded with cheese, corn, onion, and jalapenos.

Ingredients

• 2 (6-ounce) pouches Martha White Gladiola yellow cornbread mix
• 2 extra-large eggs
• 1 cup milk
• 1 1/2 tablespoons butter, melted
• 1/4 cup onion, finely diced
• 1 to 2 tablespoons jalapeno peppers, finely diced (I used Trappey's Hot pickled whole jalapenos from a jar)
• 1 cup cooked whole kernel corn
• 1 cup cheddar cheese, shredded
• 1 tablespoon vegetable shortening, for the skillet

Details

Servings 8
Preparation time 5mins
Cooking time 40mins

Preparation

Step 1

In a medium bowl, add the finely diced onions and jalapenos, drained corn, and cheese. Set aside.

Preheat oven to 400°F. Then preheat a 10-inch cast iron skillet in the hot oven.

In a mixing bowl, whisk the eggs; then whisk in the milk and melted butter. Add the cornbread mix and whisk just until combined. Do not over-mix it.

Fold in the bowl of veggies and cheese.

Remove hot skillet from the oven and add the vegetable shortening, swirling it around as it melts to cover the bottom of skillet.

Immediately, pour the batter in the hot skillet; place in the oven and bake for 35 to 40 minutes, or until center tests done with a toothpick.

Cool for a couple of minutes in the skillet then remove to a wire rack or serving plate. Cut into wedges and serve hot.