“My Mother taught me how to make this delicious recipe; whenever I make this Mexican cornbread it makes me feel like she is near me.”
Michelle Nunn - Nicholson, Ga.
1 stick butter
3 cups corn meal
2 eggs (beaten)
1/2 cup jarred jalapeño peppers
1 15-oz. can cream corn
2 cups sharp cheddar cheese
¾ cup Buttermilk
Heat oven to 375.
Take a black iron skillet and melt a stick of butter in it until it is melted and boiling hot.
Add layer of bacon and cook for about 6 minutes. I like to weave mine to make it pretty.
Mix together corn meal with eggs.
Add cream corn, sharp cheese and jalapeño peppers. You also can pour in some of the juice from the jalapeño jar in the mixture.
Mix the cornbread ingredients up well then add buttermilk.
Pour in the hot pan over the bacon and bake at 375 until brown.
Depending on pan size, cooking time may vary from 45 to 60 minutes.