Mexican Cornbread
August 12, 2010, 8:39 pm
Filed under: Lunch, Quick and Easy, Supper

Actually I have no idea if it’s Mexican or not, but it’s what Mom always called it. She would make it by scrambling up some sausage, throwing it into some cornbread batter, and baking that. I, in my culinary snobbishness, have expanded the recipe. Now it’s moist and full of veggies, but still REALLY easy. It can be thrown together in about 10 minutes, baked for an hour and here it is.

Mexican Cornbread

Put a 9 inch cast iron skillet, or an 8×8 inch baking dish with 1/2 a stick of butter in it into the oven and turn it on to 350 degrees. While it is heating up and melting the butter, mix together:

2 cups cornbread mix (I like Martha White)
1-1/2 cups buttermilk (or sweet milk with 1 tablespoon of vinegar added)
1 egg
1/2 cup sour cream
1/2 stick melted butter from the pan in the oven (make sure the sides of the pan are coated with the butter before you pour it into the batter)
Mix all this together until it’s nice and smooth. If it seems too thick you can add a bit more buttermilk to it. THEN

1/2 pound sausage, cooked and crumbled
1 small onion, chopped
1 small bell pepper (red or green), chopped
In the pan where you cooked the sausage, brown the onion and bell pepper
Add the sausage and veggies to the cornbread batter. And add
1 cup whole kernel corn (canned or frozen, or fresh)
1 very generous handful shredded cheddar or colby (or co-jack) cheese
Stir all this up and pour into the hot pan from the oven. Bake at 350 degrees for 45 minutes or so- check it with a knife or something to make sure the middle is done. If you want to, after 30 minutes, throw some more cheese on top.
Delicious served with salsa…if you want can add about 1/2 cup salsa to the batter, it gives it a pretty color and nice flavor.
Facny it up however you want, serve it with the salsa and some sour cream, chopped cilantro…whatever. It is also excellent the next day for lunch!


1 Comment so far
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This sounds so tasty! I think I will make this for lunch. Thanks!

Comment by emvandee

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