By Angela McGowan
I will never forget the first time I had cornbread with corn in it at a little dinner near my hometown. It was heavenly, and I thought why I had never thought of it before. The idea was so simple, to just add corn to the mix. My favorite easy way to do this is with the canned corn, Mexicorn made by Green Giant. Mexicorn has yellow sweet corn, red and green bell peppers and seasonings. I just drain the can and add it to the cornbread mix. It is extremely easy and adds lots of flavor to my cornbread. For a spicy version, I’ll add jalapenos on top before baking. And don’t worry, the only sweetness in this cornbread is from the corn, there’s no sugar added. “Sweet cornbread is for Yankees, and regular cornbread is for us southerners, and you never serve sweet cornbread unless there are Yankees present at dinner and your located above the Mason Dixon line,” My Granny.
Yield: 8 servings
Mexicorn Cornbread
Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 cups buttermilk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 cup olive oil
- 1 can Mexicorn, drained
- 2 teaspoons bacon fat or additional olive oil
Directions:
- Preheat oven to 450 degrees. Sift yellow cornmeal, flour, salt, baking powder and baking soda. Add eggs, 1/4 cup of the oil, and buttermilk. Whisk well. Add corn and mix again.
- Preheat a large cast iron skillet. Add bacon fat or olive oil. Then pour in batter. Keep over medium heat for 2 - 3 minutes. Then put cornbread in 450 degree oven and bake for 20 - 25 minutes, or until golden brown and the edges have gotten crispy.
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