I call this Grandma’s Mexican Cornbread for a reason but it has nothing to do with my Grandmother.
Here is the story, you see, I had this cornbread a few years ago after a funeral. (I didn’t say it was a cheerful story.) My husband’s, cousin’s, husband’s, grandmother sent it over to the house of the grieving family. Since clearly, I know people, I got the recipe. She makes a Carrot Cake worth posting too.
So to you, when you make this recipe, it will be Someone’s Grandma’s Mexican Cornbread.
To me, the only good thing about funerals is the food. People want to make you feel better so they cook their favorite feel good food and bring it on by. Especially in small towns. My husband is from a small town and in my experience these people send the most and the best food.
I have never been one to like pot luck, unless it was at a funeral. The way I see it, you have already had a lot of bad things happen recently, so food poisoning can’t be added to the list.
Don’t be confused by this group of ingredients picture. Chicken broth is slick and snuck in for a photo op but the recipe doesn’t call for chicken broth.
These guys give this cornbread a welcomed kick!
Fold in these
Pour in this
Here’s what you get.
Slather with butter (optional and recommended)
Someone’s Grandma’s Mexican Cornbread
2 large eggs
1/3 cup vegetable oil (plus more to oil the skillet)
1 cup cream style corn
1 cup of milk (i used 1%)
1 1/2 cups self rising meal
1/2 medium onion, diced small
4-5 jalapeno peppers, seeded and deveined, finely diced
1 cup sharp cheddar cheese, grated
Instructions and directions:
Heat oven to 350 degrees. Coat cast iron skillet with some oil. Place in the oven.
While the skillet is getting hot, in a large bowl, mix eggs, oil corn, mil and meal. Mix well. Add onion, jalapenos and cheese. Stir to combine.
Carefully remove skillet from the oven and pour in the batter.
Bake for 30-45 minutes.