So, I Found This Old Recipe For Mexican Cornbread…


Mexican Cornbread Recipe

So, I found this old recipe for Mexican cornbread while cleaning up some boxes in the garage. It was on a dogeared piece of paper from a long defunct plumbing supply company in Savannah Georgia.

I don’t know where this recipe came from or how it came into my possession. It has been my experience though, that old, handwritten recipes on worn, yellowed scraps of paper are the good ones.

Here’s what I found-

Mexican Cornbread Recipe

I decided to merge the mysterious Mexican Cornbread recipe with my own, kind of a hybrid kind of thing…

Here’ the deal though-  I have a pretty good recipe for cornbread that I’ve been making for a long time. I have a hard time deviating from this recipe because I’ve been working to improve it for years and more importantly, its good!

I decided to merge the mysterious Mexican Cornbread recipe with my own, kind of a hybrid kind of thing. Mixing the known with the unknown seemed like a safe way to maybe come up with a new and maybe better recipe.

We ended up with some REALLY good cornbread!

Mexican Cornbread In The Skillet

 

Mexican Cornbread

 

 

Here’s the hybrid recipe-

1 1/4 Southern Biscuit Mix Formula L (or self-rising flour)

3/4 cup cornmeal

1/4 cup sugar

1/2 teaspoon salt

1 cup milk

3/4 cup sour cream

1/4 cup vegetable oil

1 egg

3 jalapeno peppers grated or finely diced

1 1/2 cups shredded cheddar cheese

(I omitted the can of creamed corn from the original because my family wouldn’t eat it if it were in there. It would have overflowed my skillet too)

Preheat oven to 375 degrees.

Mix everything together in a except for the jalapenos and the cheese.

When the ingredients are blended well stir in the jalapenos.

Pour the rest of the batter over the cheese, this creates kind of a “cheese layer” which is cool…

Pour half of your batter into an 8″, oiled, cast iron skillet.  Sprinkle half of the shredded cheese onto the batter in the skillet. Pour the rest of the batter over the cheese, this creates kind of a “cheese layer” which is cool. Sprinkle the rest of the cheese on top of this batter layer.

Bake for 45 minutes. If you poke a toothpick in the center of your cornbread, pull it out and no batter sticks to it, it’s done.

I like to use Southern Biscuit Mix Formula L

Southern Biscuit Formula L

 

It’s got butter flavored chunks of shortening in it that not only makes for great biscuits, it’s great for cornbread too. I’ve been using it for a really long time. By the way, I’m not selling this product on this site but if I found a way, I would!

Give it a shot! Let us know how you like it.

If anyone is bold enough to try the original recipe on the scrap of paper, let us know how it turned out.

zeke@zekeland.com

 

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6 Responses to So, I Found This Old Recipe For Mexican Cornbread…

  1. Teresa says:

    Zeke, I plan to try your Mexican cornbread recipe using the Formula L mix. My mom and I make Mexican cornbread all the time, usually I use the Tenda-bake cornmeal mix in mine. Your blog came up on my Google search for recipes using the Formula L biscuit mix. I was thinking about trying it for in a chicken and dumpling recipe this week. Not the fluffy dumpling type but more of the “sliders” type of dumpling. Have you made dumplings using the Forumla L mix?

    I wish Midstate Mills would develop other recipes using the Formula L mix.

    I’ll check out your other recipes, too!

    Cheers,
    Teresa in Burlington NC

  2. Zeke says:

    Hey Teresa,

    I haven’t tried dumplings yet with Formula L. They don’t sell the Southern Biscuit products where I live so I load up on them when I travel to Virginia or the Carolinas.

    I don’t experement too much with it because it’s like gold!

    I will look for the Tenda-bake cornmeal and give it a try.

    Let me know how the cornbread turns out!

    -Zeke

  3. I can look at this recipe and tell that it is most awesome. Almost the same as Granny Norwood’s, which was divinely heavenly. Can’t get much better than that. Thanks for sharing.

  4. Cathy says:

    We make the mexican cornbread alot but our recipe is different… We add 1 lb sage sausage to ours, which is AWESOME!!!

  5. Tanya says:

    Hi, i just stumpled upon this recipe, and it sounds delicious, but i have one problem, i’m from denmark and we don’t have all that great easy bake stuff, so i would like to know what is in it? Can i make it my self? Or is it full of wierd stuff mortal people like Me can’t buy? Best regards Tanya

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