Mexican cornbread that is moist
I hope you all had a great weekend. I did a lot of cleaning and tried out a few new recipes, like this cornbread, over mine. It turned out to be really juicy and tasty as well. Yesterday, I made a pot of veggie soup and ate the leftover cornbread with it, which I thought was a great match. If you don't like jalapenos, you could use diced green chilies instead. I used diced jalapenos from our yard that I had in the freezer.
This morning, I had to run to the drug store to get some eyedrops. On the way, a song came on the radio that I hadn't heard in years and, to be honest, had forgotten until it came on. One of Nannie Polly's favorite songs was Kiss and Angel Good Morning by Charley Pride. I found myself singing along and feeling pretty happy when I thought about Nannie Polly singing that song while she washed dishes. If Nannie was cleaning up in the kitchen by herself and didn't have anyone to talk to, she would sing one of her favorite songs. I used to sit on the stoop by the screen door just to hear her sing. It also made me remember seeing her and her dad dressed up for square dancing. Did they square dance back then? It seemed so familiar to me, and as soon as I can get Daddy on the phone, I'm going to ask him if that little flashback was a memory or not.
Mexican cornbread that is moist
- 1 1/2 c. cornmeal that rises on its own
- 3 T. all-purpose flour
- 3/4 C. shredded cheddar cheese
- 1/3 C. vegetable oil
- 1 green onion, chopped
- 1 T. diced chiles (or to taste)
- 2 large eggs, beaten
- 1/2 cup corn cooked in cream
- 3/4 C. milk
- Put shortening or fat on a 10-inch iron skillet and put it in the oven while it heats up to 375 degrees.
- All of the items should be mixed together in a large bowl.
- Take the pan out of the oven carefully and pour the batter into it.
- Wait 40–45 minutes, or until the top is golden brown.
Note: Any leftover creamed corn can be saved and used later in another dish.
