FluffyAngel
Senior Cook
SCORE! I didn't have to work 2nd shift after all! Recipe as follows :
MEXICAN CORNBREAD
Preheat oven to 375°
INGREDIENTS:
1 LG onion chopped
8 oz. Bag shredded sharp Cheddar cheese
2 & 1/4 Cups cornmeal (I used Smith Brothers which is a yellow cornmeal - not sweet, from a local grainary)
3/4 can of creamed corn (I used the entire can)
1/4 cup of grease (I used beef Bacon grease & veg oil)
1 cup milk
2 LG eggs
3 or 4 cloves of garlic (I primarily use fresh so I don't know how that would convert to powder or other forms)
3 jalopenoes seeded & diced
3/4 tsp salt
DIRECTIONS:
Mix together, pour into greased cast iron skillet & bake @ 375° approximately 45 - 50 minutes. I place tin foil over top after set & before done so it will cook thoroughly inside then remove when it's close to done so the top doesn't burn, but browns beautifully. Enjoy.
MEXICAN CORNBREAD
Preheat oven to 375°
INGREDIENTS:
1 LG onion chopped
8 oz. Bag shredded sharp Cheddar cheese
2 & 1/4 Cups cornmeal (I used Smith Brothers which is a yellow cornmeal - not sweet, from a local grainary)
3/4 can of creamed corn (I used the entire can)
1/4 cup of grease (I used beef Bacon grease & veg oil)
1 cup milk
2 LG eggs
3 or 4 cloves of garlic (I primarily use fresh so I don't know how that would convert to powder or other forms)
3 jalopenoes seeded & diced
3/4 tsp salt
DIRECTIONS:
Mix together, pour into greased cast iron skillet & bake @ 375° approximately 45 - 50 minutes. I place tin foil over top after set & before done so it will cook thoroughly inside then remove when it's close to done so the top doesn't burn, but browns beautifully. Enjoy.
