Melt-In-Your-Mouth Mexican Cornbread - Autumn

Melt-In-Your-Mouth Mexican Cornbread

3 c. yellow self-rising cornmeal

1½ c. cultured whole buttermilk

2 c. grated medium cheddar cheese

3 lrg eggs

¼ c. canola oil

¾ c. sugar

1 (15 oz) can whole kernel sweet corn (drained)

5 whole medium jalapenos (fresh) or substitute ½ c. pickled jalapeños with some of the juice  

Directions:  If using the fresh jalapenos, cut the tops off and you might want to rake the seeds out. Then place the jalapenos in a food processor along with the corn.  Chop until the mixture is completely pureed and soupy.  Place the mixture in a large bowl.  Add the oil, eggs, sugar, cheese, buttermilk, and cornmeal.  Blend the mixture well.  

You will need 2 iron skillets:  a 10¼ inch and an 8½ inch.  Make sure both are sprayed well with Pam cooking spray.  Bake at 450 for 25-35 minutes.  The small pan will cook more quickly (about 25 minutes) and the large pan will take about 35 minutes.

As an alternative you can also cook the entire batch in a 13X9 inch glass baking dish at 350 for 45 minutes.  Using the baking dish will also make the crust softer and the bread will be a little more moist.

This is my own personal recipe. 

~Autumn~