Mexican Cornbread - Cowboy Kent Rolllins
Servings 10
Ingredients
- 1/2 stick butter
- 1 large yellow onion Chopped
- 1 large Green or Red Bell Peppper chopped
- 1 15 oz can creamed corn
- 4 oz cream cheese
- 2 cups shredded cheddar cheese divided
- 2 Cups yellow cornmeal
- 2 Cups all-purpose flour
- 3 tablespoons baking powder
- 1 teaspoon Salt
- 2 cups buttermilk
- 2 Eggs beaten
- 1-2 jalapenos seeded and diced
- bacon grease or oil
Instructions
- Preheat the oven to 400 Degrees F.
- In a medium to large cast iron skillet melt the butter. Stir in the onion and bell pepper. Cook for about 5 minutes, or until softened.
- Stir in the can of creamed corn, cream cheese and 1 cup of cheddar cheese until combined. Continue cooking until the cheeses have melted and the mixture is smooth. Remove from the heat.
- In a large bowl, combine the cornmeal, flour, baking powder and salt.
- Whisk in the buttermilk, eggs and jalapenos.
- Stir in the creamed corn mixture just until combined. Don't over mix.
- Lightly heat a 12-inch Dutch oven or cast iron skillet. Generously grease the sides with bacon grease or oil. If you using a 9x13 dish you don't need to heat.
- Pour the batter evenly into the pan. Bake for about 30 minutes, or until a toothpick comes out clean. About 5 minutes before the cornbread is done, sprinkle to top with the remaining 1 cup of cheese.
- Remove from the oven and allow to cool about 10 minutes before serving to allow the cornbread to set up a bit.
