Mexican Cornbread, Nana's - Master Cookbook Recipe # 131

Name: Mexican Cornbread, Nana's - Master Cookbook Recipe # 131
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 10" skillet or 13x9" pan
Cuisine: Southern
Ingredients: 1 1/2 cups self-rising cornmeal mix (plus 1/4 cup for dusting); 1 cup sour cream; 8 oz. bag shredded Mexican cheese blend (or medium cheddar); 6-8 oz. can cream style corn; 2 large eggs; 3/4 cup vegetable oil; 1 jalapeño pepper, chopped (or 2 Tbsp jarred diced jalapeños); 2 oz. pimentos; 1/4 cup chopped onion; 1/8 cup chopped bell pepper; Shortening (for greasing)

Nana’s version of Mexican Cornbread is celebrated for its incredible texture,the combination of cream corn, sour cream, and plenty of cheese makes it incredibly moist, while the cornmeal-dusted skillet gives it a legendary crunch. Whether you use Nana's preferred aluminum pan or a traditional cast-iron skillet, it’s a guaranteed crowd-pleaser.

This is recipe #131 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 50 minTotal time: 1 hr 5 min

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Ingredients

1 1/2 cups self-rising cornmeal mix (plus 1/4 cup for dusting)
1 cup sour cream
8 oz. bag shredded Mexican cheese blend (or medium cheddar)
6-8 oz. can cream style corn
2 large eggs
3/4 cup vegetable oil
1 jalapeño pepper, chopped (or 2 Tbsp jarred diced jalapeños)
2 oz. pimentos
1/4 cup chopped onion
1/8 cup chopped bell pepper
Shortening (for greasing)

Instructions

Prep Skillet: Preheat your 10-inch cast-iron skillet (or a 13x9-inch aluminum pan). Grease it generously with shortening, then coat the bottom and sides with 1/4 cup of cornmeal mix.
Mix: In a medium bowl, combine all the remaining ingredients. Stir until well blended and the cheese and peppers are evenly distributed.
Bake: Pour the mixture into your hot, prepared skillet. Bake at 400°F for 50 to 60 minutes until it is a deep, dark golden brown.
The Flip: Carefully remove the hot skillet from the oven. Using a thick potholder and a large plate, flip the cornbread upside down to serve.

Notes

Tammy’s Tip: "Now be careful when you're flipping that skillet,it's going to be heavy and very hot! That dark brown crust is what you're looking for; it's where all that delicious flavor and crunch live. Nana knows exactly what she's doing with this one!"