My husband began making this Mexican cornbread on the weekends after working in GA all week. There was a man at his work that would make this regularly. Tony went on and on about how good it was. After finally retreiving the recipe he made it for us. It quickly became a regular at our house! Now, everybody has there own limits to the HOT jalepenos so adjust accordingly! The original recipe that he brought home said a half jar (YIKES) but we usually cut that down to 2-3 tbsp. It is moist and delicious!
4 eggs
1 1/2 cups milk
3/4 cup vegetable oil
2 cups self rising corn meal
1 can cream corn
1 1/2 cups diced onion
2 tbsp. diced jalepenos
2 cups course grated sharp cheddar cheese
Grease a 9x13 pan heavily with Crisco.
Do not preheat oven.
Turn oven on 350 degrees after placing pan into oven.
Cook about 45 minutes to 1 hour depending on your oven.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Monday, February 16, 2015
Thursday, March 5, 2009
Buttermilk Drop Biscuits & Tomato Gravy
Yesterday, I got a hankerin' for something that my mom used to fix a lot for me! It sure brought back some memories!
Buttermilk Drop Biscuits
2 cups self rising flour (I'm partial to White Lily but I know it's not available everywhere)
1/4 cup Crisco shortening
Buttermilk
Cut crisco and flour together in bowl using a fork or your fingers. Add enouph buttermilk to make a moist dough. I don't measure for this... sorry (It should not be as dry as when you roll it out. It should be rather moist) Drop batter by tablespoon or larger size onto a greased pan. Bake at 425 degrees until bottom is golden and top is barely golden and crisp.
(I love drop biscuits because they are fast, easy, no-fail, and I love the crisp top)
Tomato Gravy
bacon or sausage drippings or butter
about 2 Tbsp flour
salt & pepper
1 can stewed tomatoes
about 1/2 cup milk
In melted drippings or butter, add flour, salt and pepper. Stir and allow to darken over med-high heat. In seperate bowl, combine stewed tomatoes and milk. Pour tomatoes into hot drippings and bring to a boil. Turn heat down and simmer until thick and flour is cooked.
Buttermilk Drop Biscuits
2 cups self rising flour (I'm partial to White Lily but I know it's not available everywhere)
1/4 cup Crisco shortening
Buttermilk
Cut crisco and flour together in bowl using a fork or your fingers. Add enouph buttermilk to make a moist dough. I don't measure for this... sorry (It should not be as dry as when you roll it out. It should be rather moist) Drop batter by tablespoon or larger size onto a greased pan. Bake at 425 degrees until bottom is golden and top is barely golden and crisp.
(I love drop biscuits because they are fast, easy, no-fail, and I love the crisp top)
Tomato Gravy
bacon or sausage drippings or butter
about 2 Tbsp flour
salt & pepper
1 can stewed tomatoes
about 1/2 cup milk
In melted drippings or butter, add flour, salt and pepper. Stir and allow to darken over med-high heat. In seperate bowl, combine stewed tomatoes and milk. Pour tomatoes into hot drippings and bring to a boil. Turn heat down and simmer until thick and flour is cooked.
Saturday, July 26, 2008
Sour Cream Cornbread
They will melt in your mouth. A delightful sweet cornbread!
1 box Jiffy corn bread mix
1 egg
(1) 8 ounce container of sour cream
1 stick butter (melted)
Mix together and grease pan(9x9) with Pam. Bake at 350 degrees for 30-40 minutes.
1 box Jiffy corn bread mix
1 egg
(1) 8 ounce container of sour cream
1 stick butter (melted)
Mix together and grease pan(9x9) with Pam. Bake at 350 degrees for 30-40 minutes.
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