Carolyn Hudson's Mexican Cornbread Recipe contributed by Mishelle Hudson Odom.
Ingredients: 2 cups self-rising cornmeal 1 cup flour 3 eggs 1/4 cup sugar 1/2 cup buttermilk (or to mix well.) 1 can of sweet cream corn 1/2 cup of chopped jalepenos (or as many or few as you like.) 1 cup of shredded cheese (or as much or as little as you like.)
Directions: 1) Preheat oven to 450 degrees. 2) Grease your cast iron skillet and put it in the oven. Let the skillet preheat with the oven and get good and hot. 3) Meanwhile, mix the ingredients in a big bowl. Once mixed, set the bowl aside and let the batter rise for about 10-15 minutes while the oven and skillet preheat. 5) Once the oven and skillet are preheated and the mix has risen for a few minutes, remove the skillet from the oven and pour the mix into the hot skillet. It'll sizzle in the skillet. 6) Put the skillet back in the oven and reduce the heat to 375-400 degrees. Cook for about 30-40 minutes or until nice and dry and golden brown.
