Recipes October 2013 Country Kitchen CRENSHAW COUNTY – Mexican Cornbread

CRENSHAW COUNTY – Mexican Cornbread

CRENSHAW COUNTY – Mexican Cornbread
CRENSHAW COUNTY – Mexican Cornbread

CRENSHAW COUNTY – Mexican Cornbread

Ingredients

1 1/2 cup self-rising cornmeal
1 large can cream style corn
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, beaten
1 teaspoon sugar
3 jalapeño peppers, diced
3 green onions, chopped
1 cup cheddar cheese, shredded

Preparation

Preheat oven to 450 F. Grease a 10-inch cast iron skillet on the bottom and sides with vegetable oil; heat in oven while preparing the cornbread mixture. Mix together all ingredients and pour into preheated skillet. Bake for 30 minutes or until done.
-Cheryl Bagents, Crenshaw County