Mexican Cornbread is loaded with yellow corn kernels and diced jalapeno peppers. 
The diced jalapeno peppers were excellent in this recipe. I have not been paid money to promote their product. All comments are my own. 
Pairs well with meat loaf, baked chicken, barbecue, smoky collard greens and smoky turnip greens. Also excellent with southern fried cabbage.
Helpful Tips For Beginners: How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and an organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 cup yellow or white self-rising cornmeal mix I used white self-rising cornmeal mix.
- 1/4 cup self-rising flour
- 2 tablespoons sugar optional
- 1 cup yellow corn kernels
- 1 cup shredded cheddar cheese mild, medium or sharp (optional)
- 2 teaspoons jarred diced jalapeno peppers
- 2 medium eggs, beaten
- 1 cup cultured buttermilk Plus two tablespoons.
- 1 jar (4 ounces) green chilies optional
- vegetable oil to grease skillet or baking pan
Ingredients
|
|
- Preheat oven to 400 degrees.
- In large bowl, combine self-rising cornmeal mix, sugar (if using), yellow corn kernels, sharp cheddar cheese, jarred diced jalapeno peppers, 2 eggs (beaten), and buttermilk.
- Stir until well combined. Set aside.
- Grease 9" cast iron skillet (or other bake ware) with vegetable oil. On top of stove, heat greased skillet over low-medium heat... until oil is sizzling hot (but not smoking).
- Greased skillet is hot enough when a small drop of batter sizzles when dropped in hot oil. WARNING: Hot oil may pop out of skillet. Wear an oven mitt and keep face away from skillet with hot oil.
- Turn heat off. Carefully pour batter into hot greased skillet. Smooth evenly with back of spoon.
- Use oven mitt to carefully place skillet into preheated oven. Reduce temperature to 375 degrees.
- Bake 20 to 25 minutes or until toothpick or knife inserted in center comes out clean.
- Serve hot.
- Grease bottom and sides of a muffin tin with a paper towel dipped in vegetable oil. Or spray each cup with vegetable oil cooking spray.
- Fill each cup with cornbread batter (about 3 tablespoons).
- Place muffin tin in preheated oven.
- Bake 20 to 25 minutes OR until a toothpick or knife inserted in center comes out clean.
- Makes 6 muffins. Serve hot.