Carolyn Siener's Layered Mexican Cornbread - Mexican Cornbread
- 1-1/2 cups (350 ml) self-rising cornmeal
- 1 cup (225 ml) milk
- 2/3 cup (150 ml) oil
- 2 eggs, slightly beaten
- 1 8-1/4 oz (231 grm). can cream style corn
- 2 jalapeno peppers, seeded and chopped**
- 1 large onion, chopped
- 1-1/2 cups (350 ml) shredded cheddar cheese
- Preheat oven and a 10 1/2" iron skillet to 375 degrees (200 C.).
- Mix the cornmeal, milk, oil, eggs, corn, peppers and onions well.
- When oven and skillet are preheated, either spray the skillet with a vegetable nonstick cooking spray (like Pam) or pour some vegetable oil or about 1/4 of stick of butter into the pan, just enough to cover the bottom good.
- Pour half of the cornmeal mixture into the hot skillet.
- Add the cheddar cheese on top of this.
- Pour the rest of the cornmeal mixture on top.
- Bake on the middle rack of the oven for approximately 1 hour.
- Take out and cool in the skillet on a cooling rack for approximately 10 minutes, then run a knife around the outside edges of the cornbread and turn out onto a large plate.
cornmeal, milk, oil, eggs, cream style corn, peppers, onion, cheddar cheese
Taken from online-cookbook.com/goto/cook/rpage/001C3C (may not work)