Deliciously moist, decadent, this Mexican Cornbread recipe by Mama is studded with sweet corn, cheddar cheese, and spicy bits of jalapeño peppers!
+ 1/2 cups self rising corn meal mix
white or yellow
+ 1/2 tablespoons sugar
shredded cheddar cheese
mild, medium, or sharp
canned cream style corn*
Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
In a large bowl, mix together all ingredients.
Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.
*Mama and I take the remaining cream corn and put it in a zipper seal bag to freeze. Next time you make corn bread just lay it out for about half an hour before you need it to thaw.
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