Rec: Wayne?s Mexican Cornbread

M

Miss Priss

New member
After I made this for the first time, my wife, Dee doesn't want my old
standard cornbread any more. I had worked for 20 years refining the old
recipe which was the best I had ever had. I must admit this is
wonderful. If you like sweet, fluffy cornbread, this is not it.

Enjoy

Wayne

Wayne?s Mexican Cornbread

2 cups stone ground cornmeal (1 c white & 1 c yellow)
1 cup Masa Harina or corn flower
3 eggs, beaten
1 cup buttermilk
1 can 15 oz cream style corn
1 can 7 oz diced green chilies
8 oz grated sharp cheddar cheese
1 t0 2 diced and seeded jalapenos
1 tsp. salt
1 tbs. baking powder
1 tsp. soda
1/3 cup corn oil
1 tbs sugar
2 tbs butter

Mix together eggs and milk, chilies, and corn in a medium-sized mixing
bowl. In a separate bowl, combine dry ingredients and cut in oil and
cheese with pastry knife, stir into egg mixture. Put butter in a 10 in.
cast iron skillet and heat in oven. Pour batter into hot skillet.
Bake at 400 degrees for 1 hour, test for doneness.
 
Wayne wrote:


Ah. I'll have to try this. I like a bit more grit, but I see
that you too are using a corn product instead of flour.

--
Jean B.
 
On Mar 16, 4:01?pm, Chemo the Clown wrote:

I'm with Chemo and this recipe has been around for more than 20
years. I remember eating this 40 years ago and wasn't impressed with
it then. I HATE corn, creamed or otherwise, in cornbread even though
cornmeal is a corn product. Blech.
 
On Wed, 16 Mar 2011 13:43:31 -0700, Wayne wrote:


I add bacon, too :-)

I don't like plain cornbread and this is the only way I'll eat it.

-sw
 
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