This recipe always put my husband in a good mood. It is fabulous with chili, stew, and mexican food. A wonderful recipe for chili is here. I pretty much throw all of my ingredients for chili in a pot, stir and simmer for several hours. This recipe is also a throw everything together in a bowl and bake. The recipe was originally from my father-in-law. I have used it many, many times. Hope you enjoy. It keeps for a long while in the fridge.
Mexican Cornbread
3/4 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1/3 cup oil
1/2 can corn, drained
1 egg
1 cup cheese
1/2 cup milk
Jalpenos (chopped, however much you want)
Preheat the oven to 350 degrees. Mix all the ingredients together and pour into a pre-greased pan. (I use a 9 inch cake pan.) And bake for 45 minutes. Serve with your favorite meal.
Serves 6-8.
[…] and little effort for working days. The chili was easy and satisfying, especially with my Mexican Cornbread!! The recipe will need to be tweeked to your own tastes, but here is the pot of chili I made. […]