In the South, we love our cornbread! Traditionally, it is a very simple recipe, consisting of cornmeal mix, eggs, buttermilk and oil. For this recipe, I decided to break tradition and add some spice to the cornbread. Cornbread must be baked in cast iron bakeway! I am lucky to have cornstick pans from my grandmother and Kenny's grandmother, a wedge pan that belonged to Granny and skillets that belonged to Mama. This recipe makes a lot of cornbread. You can use a couple of large skillets or do as I did and pull out all your vintage bakeway - 2 cornstick pans, 1 9-inch wedge pan and 3 6-inch skillets. This recipe makes a lot!
Spicy Southern Cornbread
3 cups cornmeal mix
2 cups buttermilk
3 eggs, beaten
1 - 14 oz. can cream-style corn
1 cup minced onion
1 1/2 cups grated Cheddar cheese
1 can green chilis
1/4 cup chopped jalopeno peppers
1/2 cup mayonaise
Preheat oven to 375 degrees F. Coat cast iron bakeware with oil. Put the pans in the oven while it is preheating. In a mixing bowl, mix together all the ingredients. Spoon mixture into the pans and bake for 35 - 45 minutes, depending on the size of the pans.