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
Oil
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.
My mother LOVES these! They look yummy!
ReplyDeleteI need to call you mom and have her over for dinner soon!
ReplyDeleteMe too! Me too!
ReplyDeleteOf course!
ReplyDelete