MEXICAN CORNBREAD

Cornbread baked in a cast iron skillet

ingredients

1 cup cornmeal
2 tbsp. flour
2 tbsp sugar
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
2 eggs
1 can cream-style corn
1/4 cup bacon grease
1 medium onion, chopped
2-3 jalapeno peppers, chopped
1 cup grated Longhorn cheese

directions

Mix together dry ingredients. Add all remaining ingredients except cheese. Pour half the mixture into a heavy iron skillet that has been greased and heated. Sprinkle with cheese and cover with remaining batter. Bake at 350° for 1 hour.

notes

Ice skating at the Houston Galleria, 1975. We stayed in Houston for several days while Dad worked in the area. We ice skated, toured museums, and spent hours in the hotel pool.

Source: Jennifer Draper