Sunday, March 17, 2013

JR's Mexican Cornbread

My brother Robert is in the Navy and got to come visit us in Utah for a few days before going to “C” school in California.  The night before he was flying out, we decided to make our traditional southern “home cooked, stick to your ribs, comfort” food.  The menu included Dad’s pinto beans, Deluxe Mac and cheese, collard greens, Mom’s chicken fingers, and JR’s Mexican Cornbread.  So yummy!  Whoever says food does not bring comfort has never had JR’s Mexican Cornbread.  This cornbread was created by my dad and later perfected by my brother Rob!  Dad would be proud!  Enjoy! 

JR's Mexican Cornbread, Mom's chicken fingers, Dad's pinto beans, and collard greens

JR’s Mexican cornbread

3 tbsp. butter
1/4 cup finely chopped, pickled Jalepeno nacho slices
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 cloves minced garlic
2 cups yellow corn meal
1 tsp. salt
1 1/2 tbsp. baking powder
2 1/2 cups buttermilk
2 cups shredded cheddar/jack cheese
3 eggs
1/3 and 1/4 cup olive oil (or your favorite cooking oil), separated
2 cups cubed sharp cheddar cheese

Preheat oven to 425 degrees F.  
In a medium skillet, melt butter, then add chopped jalepeno slices, onion, chopped red pepper, and minced garlic.  Saute on medium heat until veggies are soft.  Set aside for later.

In a large bowl, combine corn meal, salt, baking powder, buttermilk, cheddar/jack cheese, eggs, and 1/3 cup oil.  Mix well. Then add the cubed cheddar cheese and sauted veggies.  Stir until mixed completely.

In a cast iron skillet, add in the remaining 1/4 cup of oil.  Heat on top of stove on medium high heat until skillet barely starts to smoke.  Pour cornbread batter into cast iron skillet but do not stir batter into the oil.  Just pour on top of the oil.

Bake in preheated oven for 35 to 40 minutes, or until top is golden.  
Serves 10

Robert and Christine

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