Tuesday, March 13, 2007

Mexican Style Cornbread

A delicious alternative to traditional cornbread.

Ingredients

1 batch Rachel's Cornbread
1 cup Cheddar grated
4 Jalapeno peppers seeded and minced
1 cup Corn cut from cob

Instructions

Preheat oven to 350. Gather ingredients for Rachel's cornbread batter. To Rachel's batter, add jalapenos, corn, and cheddar cheese.

Pour into a greased black cast iron skillet and bake 25 minutes or so or until lightly browned.
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