Here in the deep South we love cornbread, and until you’ve tried this recipe for what we call ‘Mexican’ Cornbread, you haven’t had cornbread! This melt-in-your-mouth recipe was given to us years ago and is now one of my family’s very favorites. It is delicious paired with nearly any meal, but really, a skillet of this is the perfect compliment to a pot of hot soup or stew. I hope you enjoy!

image courtesy of Melody Wedergren

Mexican Cornbread

1 1/2 c. self-rising cornmeal
1 1/2 c. buttermilk
2 eggs
1/2 c. cooking oil
1/4 tsp. baking soda
1 tsp. salt
1 c. shredded cheese
1 small can of cream-style corn
3 jalapeños-chopped
1 onion-chopped 

Mix ingredients in large bowl. Preheat oven to 400℉.Grease cast-iron skillet. Preheat skillet. Bake 30-35 minutes.