Cajunized Mexican Corn Bread

Name: Cajunized Mexican Corn Bread
Cuisine: Mexican
Ingredients: 2 cups home- or stone-ground cornmeal; 2 cups home- or stone-ground cornmeal; 1 cup plain flour; 3 tsp. baking powder; 1-½ tsp. salt; ¼ tsp. soda; 3 TBS. bacon drippings or shortening; 3 TBS. bacon drippings or shortening; 3 eggs; 1 cup whole kernel corn; 1 cup cheddar cheese, grated; 1 TBS. hot pepper, chopped, preferably fresh cayenne or jalapeño; 1 TBS. hot pepper, chopped, preferably fresh cayenne or jalapeño; 1 TBS. hot pepper, chopped, preferably fresh cayenne or jalapeño; 2 TBS. bell pepper, chopped; 2 TBS. onions, chopped fine; 1 to 2 cups buttermilk

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 cups home- or stone-ground cornmeal
1 cup plain flour

Americas
Mexico
Bread
Central America

Method

Use a big skillet or 2 small ones. Mix dry ingredients really well. Heat bacon drippings or shortening in skillet. Add cheese, peppers, and onions to dry ingredients and mix well. Beat hell out of eggs. Pour ½ buttermilk into eggs and mix well. Then pour eggs into dry mixture and beat well. Add rest of buttermilk as needed. Pour shortening from skillet and beat. Pour batter into skillet and bak