Dans Southern, Mexican Cornbread Recipe

• 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

1. 1.
2. Preheat oven to 450A degrees .
3. 2.
4. Soak corn and onions in the lime juice.
5. 3.
6. Put oil into skillet, being sure to coat entire inner surface of
7. skillet, and then place skillet into warming oven.
8. (This achieves 2
9. goals: The oil is thinned prior to adding it to the batter, and the
10. skillet is already hot when you add the complete mixture, ensuring a
11. crisp outer edge.)
12. 4.
13. After 15 minutes strain corn and onion from lime juice.
14. 5.
15. Mix together all dry ingredients.
16. Mix in the milk,eggs,corn, jalapenos, and onions.
17. 6.
18. Making sure the skillet and oil are quite hot, but not smoking
19. (about 5 minutes in the warming oven), steadily pour and stir in the
20. hot oil into the rest of the batter.
21. You want to stir as the oil is
22. being poured, or you may risk burning the batter.
23. 7.
24. Pour the batter into the now hot pan.
25. If you're lucky, it will
26. spatter as it hits the hot iron.
27. 8.
28. After batter is in pan place into oven about 20-24 minutes.
29. The top sould be golden-brown and cracking a bit from rising.
30. After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
31. 9.
32. Allow the cornbread enough time to soak the honey and butter in befor serving.

cornmeal, flour, sugar, eggs, milk, oil, corn kernals, jalapenos, onions, lime, honey, butter, castiron skillet

Taken from cookeatshare.com/recipes/dans-southern-mexican-cornbread-9600 (may not work)