Old Fashioned Mexican Cornbread

• Gluten free

• Produce

  • 4 oz Green chilies
  • 1 Jalapeno peppers, small fresh
  • 1 cup Shoepeg corn, white kernels

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tbsp Bacon grease
  • 1 1/4 cup Self-rising cornmeal

• Dairy

  • 1 cup Monterey jack cheese, Grated
  • 3/4 cup Sour milk or buttermilk

Found on justapinch.com

Description

Ingredients

• 2 Tbsp bacon grease
• 1 1/4 c self-rising cornmeal
• 1 egg
• 3/4 c sour milk or buttermilk
• 1 c white shoepeg corn kernels, well drained
• 4 oz chopped green chilies, drained
• 1 to 2 small chopped fresh jalapeño peppers (optional)
• 1 c grated monterey jack cheese

Directions

• 1Place the bacon grease in the bottom of a well-seasoned 9” or 10”cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter: Stir together cornmeal, egg, milk, corn, chilies, jalapeños, and cheese to a thin batter. Use more milk if necessary to produce a batter thinner than cake batter. 2When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - dont be alarmed. Bake the skillet of cornbread at 425°F about 25 minutes, until nicely browned. Cut into wedges. Serve immediately with lots of butter.