Friday, August 9, 2013

Mexican Cornbread

It's time to add a little sass to the cornbread y'all! I grew up eating cracklin' cornbread, but on Fiesta night, I love to add a little kick to the cornbread. This easy cornbread recipe will make your mouth water and your tummy smile.

2 cups self- rising cornmeal
1/2 cup Kay's Naturals High Protein Pretzel Breading Chili Nacho flavor or any Southernwestern substitution.
1 tsp. chili powder
1 1/2 cup milk
1-2 eggs
1 11 oz. Green Giant Steam Crisp Mexicorn
1 tablespoon lard

Preheat oven to 350 degrees.
Combine corn meal, breading, and chili powder in mixing bowl; whisk together.
Add milk and egg; mix until well blended.
Add corn and fold into cornmeal mixture.
Add lard to cast iron skillet, melt over medium-high heat until hot; add corn meal mixture.
Place in oven; cook 30 minutes or until golden brown.

Enjoy y'all with your favorite South of the Border dish!


William Kendall said...

It sounds good!

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