This recipe for Mexican Cornbread is one we ran across 22 years ago while living in the Raleigh area, and we have been enjoying it ever since. It's very easy to make, but sho is good. It was made using a cast iron skillet that has been in Phil's family for over a hundred years. His granny use to make breakfast for Phil's grandad who was a railroad man for 50 yrs and their 13 children. It was passed down to us and still going strong. Hope you enjoy this recipeJanet

Music used is from the YouTube Video Library
Sunshine Samba
Tupelo Train

Recipe for Mexican Cornbread
1 Cup milk
1 Cup corn meal
1/4 C Crisco Oil
1/2 tsp soda
2 eggs
1 Cup grated sharp cheese
1 Cup cream style corn
3 jalapeno peppers
1 onion, chopped
1 tsp salt

Heat 1/4 cup oil in a cast iron skillet in a 400 degree oven for about 5 minutes. Mix all other ingredients, then pour heated oil into mixture and stir together. Pour mixture back into the iron skillet and bake for 30 to 35 minutes at 400 degrees until golden brown.