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-
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!
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
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
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.