Tuesday, January 26, 2010
Mexican Skillet Cornbread
From the kitchen of One Perfect Bite...Over the years, I've tried at least a dozen recipes for Mexican cornbread. Some were great, others were just passable. Before going any further, I must disclose that Bob and I have an allegiance to a very simple Yankee cornbread. It's equally important that you know we are quite open-minded and willing to give almost anything a try. I found this version of Mexican cornbread while looking through a three decade old version of "The New York Times Bread and Soup Book Cookbook". It sounded good enough to try, and, if you like a spicy and moist cornbread, I think you'll find this recipe to be best of show. I liked it a lot. It's very much like the Romanian Mamaliga that I posted here last year. My preference is still for Yankee cornbread but this is very good and perfect to serve with chile or a Mexican bean soup. Here's the recipe.
Mexican Skillet Cornbread...from the kitchen of One Perfect Bite, inspired by Yvonne Young Tarr
2-1/4 cups yellow cornmeal
2 teaspoons salt
4 teaspoons baking powder
1/4 teaspoon chile powder
3/4 cups vegetable oil
2 cups sour cream
1 to 2 jalapeno peppers, chopped
1/2 green pepper, chopped
2 cups canned creamed corn
2-1/2 cups sharp cheddar cheese, grated
1) Preheat oven to 350 degrees F. Generously grease a 10-inch cast iron skillet. Set aside.
2) Place cornmeal, salt, baking powder and chile powder in a large bowl. Whisk to combine.
3) Beat eggs in a separate large bowl. Add oil and sour cream and beat until combined.
4) Add cornmeal mixture to eggs and stir until combined. Add peppers and creamed corn. Mix well.
5) Pour half of cornbread batter into the prepared skillet. Sprinkle with half the grated cheese. Cover layer with remaining batter and top with remainder of grated cheese.
6) Bake for 45 minutes. Serve warm. Yield: 12 to 16 servings.