Dad's Mexican Cornbread Recipe

Dad's Mexican Cornbread Recipe

Ingredients:

• 1 pouch Martha White Mexican cornbread mix
• 2/3 cup buttermilk (or 1 cup milk)
• 1 beaten egg (omit if using 1 cup milk)
• 1 small can Mexi-Corn (or half can Del Monte Southwest corn)
• 1 cup cheddar cheese, shredded
• 1/2 tablespoon corn oil
• Additional 1 tablespoon corn oil for preheating the pan

Instructions:

1. Preheat Oven and Cast Iron Pan:
   • Preheat the oven to 400°F.
   • Place a cast-iron pan on the stovetop and preheat the pan.
   • Add 1 tablespoon of corn oil to the pan. If using a divided pan, ensure that the oil coats the sides and bottom of each section.
2. Prepare the Batter:
   • In a mixing bowl, combine the Martha White Mexican cornbread mix, buttermilk (or milk), beaten egg (if using), Mexi-Corn (or Del Monte Southwest corn), cheddar cheese, and 1/2 tablespoon of corn oil.
   • Mix the ingredients thoroughly until well combined.
3. Preheat the Pan:
   • Ensure that the oil in the pan is hot.
   • Spoon the prepared batter into each section of the pan. The pan should be hot enough that the batter begins frying upon contact.
4. Bake in the Oven:
   • Transfer the cast iron pan to the preheated oven.
   • Bake for about 12 minutes at 400°F or until the cornbread is browned to your liking.
5. Serve and Remember:
   • Once baked, remove the Mexican cornbread from the oven.
   • Allow it to cool slightly before serving.

Note: This cherished recipe is a tribute to Dad, who made cooking a joy even during busy times. The convenience of mixes and canned veggies never tasted better. Enjoy the nostalgic flavors and savor the memories. 🌽🍞❤️