- 1 1/2 c self-rising cornmeal
- 1/2 c self-rising flour
- 1/2 c sugar
- 2 eggs
- 1 1/3 c milk
- 1/4 c oil
- 1/2 c corn kernals
- 2 jalapenos (diced)
- 1/8 c onions (diced)
- 1 lime (juiced)
- 2 tbsp honey
- 2 tbsp butter
- One 8" or 9" cast-iron skillet
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Dans Southern, Mexican Cornbread
Time: 10 minutes prep, 30 minutes cook
- 1. Preheat oven to 450Â°.
- 2. Soak corn and onions in the lime juice.
- 3. Put oil into skillet, being sure to coat entire inner surface of
- skillet, and then place skillet into warming oven. (This achieves 2
- goals: The oil is thinned prior to adding it to the batter, and the
- skillet is already hot when you add the complete mixture, ensuring a
- crisp outer edge.)
- 4. After 15 minutes strain corn and onion from lime juice.
- 5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
- 6. Making sure the skillet and oil are quite hot, but not smoking
- (about 5 minutes in the warming oven), steadily pour and stir in the
- hot oil into the rest of the batter. You want to stir as the oil is
- being poured, or you may risk burning the batter.
- 7. Pour the batter into the now hot pan. If you're lucky, it will
- spatter as it hits the hot iron.
- 8. After batter is in pan place into oven about 20-24 minutes. The top sould be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
- 9. Allow the cornbread enough time to soak the honey and butter in befor serving.
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This is my own recipe that had some influence from my brother with our love for the south and the southwest. Goes great with a nice juicy thanksgiving turkey on a cool day.