Mexican Cornbread

Bake until golden brown on top.

Source: holle abee

Mexican Cornbread Recipe

Feel free to call this recipe for Mexican cornbread anything you like – crackling cornbread, jalapeno cornbread, crackling bread – it won’t bother me at all. If you decide to make this, please let me know how you liked it. I just can’t get over how awesome this stuff is. Healthy, it’s not, but it’s definitely worth a splurge once in a while!

Cook Time

Prep time: 10 min

Cook time: 35 min

Ready in: 45 min

Yields: makes 8 servings

Ingredients

• corn oil
• 3 tablespoons chopped onion
• 2 tablespoons chopped jalapeno peppers
• 1 tablespoon butter
• 1 cup self-rising cornmeal, preferably buttermilk cornmeal
• 1 cup self-rising flour
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons sugar
• 2 teaspoons black pepper
• 2 teaspoons Lawry's garlic salt with parsley
• 1 teaspoon cayenne
• 1 pound pork cracklings

Instructions

1. Preheat oven to 400 degrees.
2. Generously oil bottom and sides of black iron skillet.
3. Add onion, jalapeno, and butter to a microwave-safe bowl and heat until veggies are soft. Set aside to cool.
4. In a large bowl, combine cornmeal, flour, milk, and egg. Add sugar, black pepper, garlic salt, and cayenne. Stir until batter forms.
5. Add onion, jalapenos, melted butter, and cracklings and stir to distribute.
6. Turn batter into skillet and bake for about 35 minutes, until top is brown. Allow Mexican cornbread to cool for a few minutes before serving.
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