The Best Pie Crust
The Home Garden, May 16, 2009

Mexican Cornbread Made Easy

Mexican Cornbread Mix        

     Make your own Mexican cornbread mix!  It's economical, saves time and the quality is great.  Put the following ingredients in a large container with a snap on lid and mix well.  I snap the lid on my container, put my hands on the top and bottom of the container and shake very well for several minutes. 

Mexican Cornbread Mexican Cornbread Mix

6 cups organic unbleached flour
6 cups organic yellow cornmeal
1 1/2 cups sugar
5 tablespoons baking powder
4 1/2 teaspoons salt
2 tablespoons dried organic Jalapeno peppers
12 tablespoons dried organic bell peppers
6 tablespoons organic white onion flakes

Mexican Cornbread
2 1/2 cups Mexican cornbread mix
1 1/4 cup buttermilk
1/4 cup melted butter, Smart Balance, or canola oil
3/4 cup shredded Monterey Jack Cheese
2 eggs

Place a 10 inch cast iron skillet in the oven and preheat oven to 400 degrees.  In a bowl, stir together eggs, buttermilk and (melted butter, Smart Balance or canola oil).  Stir in cheese.  Add Mexican Cornbread Mix and stir until well blended.  Remove hot skillet from the oven and coat with canola oil.  Pour batter into skillet, place in oven and bake 25 minutes or until done.