This is Beverly’s go to Mexican corn bread recipe and is based on the recipe handed down to her by her mom.

Ingredients

  • 1 cup self rising corn meal
  • 1 cup creamed corn
  • 1 finely chopped onion
  • 1-1/2 tablespoons pickled jalapeno slices (chopped)
  • 1/4 cup vegetable oil, plus 1 tablespoon to grease the skillet.
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 lb cheddar cheese grated

Instructions

Mix ingredients in large bowl. Bake at 375°F for 45 minutes.

Notes

In my opinion, this is really good stuff. More finely chopped onion gives it a better texture, than a more rough cut.

If your cornbread sticks to the bottom of your cast iron skillet, here are some things to try:

  1. The batter may be too wet. So, play around with the proportion of wet / dry ingredients. For example, add a little more corn meal or a little less buttermilk.
  2. Put the skillet in the oven while it’s preheating and then add the oil and batter to the hot skillet.
  3. Make sure there is enough oil to coat the skillet.
  4. Cheat by cutting a round disk of parchment paper and putting it in the bottom of the skillet.