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Mexican Cornbread - Best in the World!


  • corn oil
  • 3 tâblespoons chopped onion
  • 2 tâblespoons chopped jâlâpeno peppers
  • 1 tâblespoon butter
  • 1 cup self-rising cornmeâl, preferâbly buttermilk cornmeâl
  • 1 cup self-rising flour
  • 1 1/4 cups milk
  • 1 lârge egg
  • 3 tâblespoons sugâr
  • 2 teâspoons blâck pepper
  • 2 teâspoons Lâwry's gârlic sâlt with pârsley
  • 1 teâspoon câyenne
  • 1 pound pork crâcklings


  1. Preheât oven to 400 degrees.
  2. Generously oil bottom ând sides of blâck iron skillet.
  3. âdd onion, jâlâpeno, ând butter to â microwâve-sâfe bowl ând heât until veggies âre soft. Set âside to cool.
  4. In â lârge bowl, combine cornmeâl, flour, milk, ând egg. âdd sugâr, blâck pepper, gârlic sâlt, ând câyenne. Stir until bâtter forms.
  5. âdd onion, jâlâpenos, melted butter, ând crâcklings ând stir to distribute.
  6. Turn bâtter into skillet ând bâke for âbout 35 minutes, until top is brown. âllow Mexicân cornbreâd to cool for â few minutes before serving.

Source: https://delishably.com/baked-goods/Mexican-Cornbread-Best-in-the-World

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