Tonight we are going to have pinto beans for supper. Nothing goes better with pinto’s than some YUMMY Mexican Cornbread.
Here is my Moma’s recipe… I’m sure you will love it as much as I do!
2 cups Corn Meal
1 Tbsp flour
1 cup buttermilk
1/2 cup oil
2 eggs
1/2 can of corn or 1 small can Fiesta Corn
3-6 jalapenos (chopped)
1 medium onion (chopped)
2 cups Mexican Cheese blend, Monterey Jack, Colby, Sharp Cheddar or whatever you have on hand
Preheat oven to 375*
Mix cornmeal flour, buttermilk, oil and eggs. Add corn, peppers, onions and cheese. Pour into greased 9×13 pan, 10″ cast iron skillet, or muffin tins. Bake for 30-35 minutes.
Enjoy!
My Cup Runneth Over…
Moma Chas
