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Friday, December 21, 2012

Semi Homemade Mexican Cornbread

I like to use a premixed Mexican cornbread mix because it adds a little zip to the cornbread but not too much.
Martha White makes a really good Mexican cornbread mix.  I am doubling my recipe this time because I am making it for a party.  But one package is perfect for a family meal with probably some leftovers.
Pour the mix into a bowl.  For a single recipe you will use one of the small cans of whole kernel corn that you have drained well.  Also add a half of a medium onion chopped.
Then add some cheese.  You can use Mexican blend or cheddar really whatever you might have on hand.
Then add the milk and one egg that are listed on the back of the package.  I can't remember now how much milk it called for but it is regular sweet milk not buttermilk.  Most people don't keep buttermilk on hand all the time.
Pour some oil in a cast iron skillet and run it around and up the sides a little to coat it well.  If you are using just one package you can use a smaller skillet.  I always put it in the oven while it is preheating so the oil will get hot. Preheat the oven to 425.
Mix the wet ingredients with the dry.
Nice and well mixed.
Take the skillet out of the oven when the oil is nice and hot and add the mixture to the skillet.  It will sizzle when poured in.  Bake for about 22 minutes.  Check it because you might need to cook it a little longer since you have added the additional ingredients.  You want it nice and golden brown on top.
Nice and golden brown.  The bottom is nice and crusty too.  That is why you cook it in a cast iron skillet so the bottom will be crusty.


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