Mexican Cornbread
Recipe by Brenda Gantt
Ingredients
- 1 cup self-rising cornmeal White Lily
- 2 jalapeno peppers raw, seeded, finely chopped
- 3 green onions finely chopped
- 15.25 oz whole kernel 1 can, drained
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup pepper jack shredded
- buttermilk
- 1 egg beaten
Instructions
- Preheat oven to 400°.
- Mix all ingredients well. Buttermilk should be added till a pancake batter is formed.
- Grease a skillet very well and pour batter into the skillet. Place in oven.
- Cook for approximately 40 minutes or until knife comes out clean.
Notes
This recipe comes from a lady on Facebook, Brenda Gantt. She and her husband, George run a B&B in Andalusia, Alabama called, The Cottle House.
