Guest Author - Amy R. Kendall

While basic cornbread is the bread of the south, sometimes you just want to spice things up a bit. The Deep South is known for its spicy treats and this bread is no exception. Just be careful not to add too many jalapenos. I did this the first time making this bread and my mouth was on fire!

Mexican Cornbread
1 egg, beaten
1 cup self-rising yellow cornmeal
1- 8.5 oz. can cream corn
1/2 cup milk
2 tablespoons oil
1 teaspoon sugar
1 cup shredded cheddar cheese
2 tablespoons jalapenos or green chilies, chopped.

Preheat your oven to 450°F. In a large bowl; mix together egg, cornmeal, corn, milk, oil and sugar. Once blended, fold in cheese and jalapenos or chilies. You can use fresh jalapenos from your garden or use pickled jalapenos for different flavor. I really like the taste of canned green chilies so if I don’t have fresh jalapenos on hand I use these. If you have extra jalapenos you can core them, stuff with monterey jack cheese, wrap in a wonton wrapper and then deep fry.

Be careful when chopping your jalapenos to avoid getting oil on your fingers. I recommend wearing gloves and washing your hands immediately after chopping. I made the mistake of wiping my eye once after stuffing jalapenos and my eye burned for hours. It has been said that rubbing a cut potato on your hands will help remove the oil but I have never tried it.

Pour cornbread mix into an oiled 8” cast iron skillet or pan. A cast iron skillet with give the cornbread a nice crunch and is highly recommended. If you only have a large cast iron skillet double the above recipe and freeze bread you don’t want to eat right away.

Bake in preheated oven for 25-30 minutes or until golden brown. Cool corn bread in pan for about 10 minutes before serving. Eat warm with greens and soup beans. YUM!