Here’s a quick alternative to traditional cornbread that offers some cheesy flavor and a little KICK. This pairs well with Taco Soup, Cold Bustin’ Black Bean N Ham Soup, or any soup with a Southwestern flair.

• 3 cups self-rising corn meal
• 3 Tablespoons sugar
• 1 Tablespoon salt
• 1 ½ cups graded sharp cheddar cheese
• ¾ cup oil
• 1 large onion, chopped
• 1 ½ cups milk
• 3 eggs, beaten
• 1 can yellow cream style corn
• 2 4 oz cans chili peppers (El Paso brand) or 2 jalapeno peppers seeded and finely chopped

Mix above well. Cover the bottom of 2 cast iron skillets with bacon drippings or oil while oven preheats to 400 degrees. Bake cornbread for 30-40 minutes. Serve Hot!

Printable Recipe

Ann’s Mexican Cornbread

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