You might say this is a version of mexican cornbread. It’s another great recipe from my mother-in-law. It’s great with any kind of soup, chili or stew and here at Nana’s we just eat it by itself. It’s that good!
- 1 C buttermilk
- 1 C cornmeal
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 C cooking oil
- 2 eggs
- 1 C grated cheddar cheese
- 1 medium onion-finely chopped
- 1 small can cream corn
- 1 can El Chico green chilis-chopped*
*If I do not have the El Chico green chilis on hand, I always have my canned jalepinos. They work great!
Preheat oven to 425º. Place greased large cast iron skillet in to get hot.
Combine eggs, oil, milk, meal, salt and baking soda and mix well. Add peppers, corn and onion. Stir until blended.
Pour 1/2 the batter into the greased, hot skillet, cover with cheese and then pour the remaining batter over the cheese.
Bake for 20-30 minutes or until the top is golden brown. Let cool for a few minutes, then turn out onto a plate.