Monday, October 3, 2011

Recipe: Jalapeno Cornbread

I had this the same night I decided to make Onion Dip. My parents were having some family out to their lake house, and I was doing part of the cooking! Mom made Taco Soup (which I LOVE, by the way) and I made the appetizer and the cornbread. Now, if you are having a Mexican soup then you also need a funky kind of bread. Mexican Cornbread seemed to fit the bill. By the way, this recipe was submitted to our school system's cookbook by my all time favorite history teacher, Ms. Newman! Fun fact :)

Ms. Newman's Mexican Cornbread
**NOTE: I doubled this recipe, which is reflected in the pictures.**
1 1/2 c. self-rising corn meal
1 c. cream-style corn
1 c. sour cream
1/2 c. oil
2 eggs
2 jalapeno peppers, sliced
4 oz. chopped green chilies
1 c. grated sharp cheddar cheese

Mix all ingredients but jalapeno and cheese. Pour 1/2 of mixture into a greased 13x9 pan, and add half of the cheese. Pour in the rest of the cornbread mixture and top with remaining cheese. Garnish with slices of jalapeno and bake at 350 for 35 minutes.

Here are the ingredients you'll need (I kind of feel sacreligious using Ree's "Cast of Characters" line). Notice you see onion in it, but not in the recipe. I added onion because I like it and I had about half an onion left over from another "project". I liked it in the dish, but feel free to leave it out.


The lovely batter all mixed together.


After I poured half the batter in (actually I'd say that is more than half), I layered it with half the cheese.


Next, I poured in the rest of the batter, rest of the cheese, and topped with some pickled jalapeno slices I like to keep in my fridge. I didn't get a picture of the full dish after it was baked, so this is as close as it gets :)


This was what was left of the bread! Next time, I will put all of the cheese into the batter instead of layering it. I'd also add another can of green chilies for some extra pizzaz, and maybe some cumin, too!


This dish was definitely good, but I do love to add and subtract when it comes to cooking :) I'll jazz it up a little more next time I make it, but it is definitely good as-is. Hope you're having a great week so far!

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