Monday's Mama What 'Ya Cookin?

My first successful cornbread!

Old photo and a little blurry but,

proof I did it!

Cornbread is one of my favorites! So, today I am going to share with you a recipe for Mexican cornbread that mama has made for years. She didn't make this up, but she knew a good recipe when she saw it! This one was a hit. Her plain cornbread was to die for as well! I will have to share that one later. She makes cornbread the best way I know, in a cast iron skillet! Skillet cornbread will have a crispy outer crust and be very tasty. If you don't have one, it's worth it's weight in gold! They are also good for your health, by adding traces of iron into your diet. They even come pre-seasoned now which is a huge advantage. If you have one that is not seasoned, be patient. It will take a few times of use to get it there. Make sure to put plenty of vegetable oil (Safflower or corn is great) in the skillet the first time, put it in the oven on 350 degrees and let it heat for about 15 minutes. Take it out and drain most of the oil out, (you can reuse this oil) leaving a thin covering. Sprinkle lightly with a little dry cornmeal, then add your cornbread batter. This should help the bread not to stick, however, some new skillets take a few times of using to become seasoned. You will always add the oil, heat and dry cornmeal every time, yet using less oil than the first time. The idea is to build up a smooth coating on the inside of the skillet. One more bit of advice on your skillet is to never wash with soap. Remember they are like little boys. They love the water, but hate the soap! This will ensure proper seasoning and your food never tasting soapy!

This recipe became such a favorite to have with beans, chili, a mexican dish, or really just anything. You can adjust the "heat" by how much cayenne pepper you add. You can even add none, if you want no "heat". We like it both ways! I hope you enjoy it as much as we have!

Mexican Cornbread

1 c. cornmeal

2 tbsp. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Cayenne pepper to taste
1 can cream style corn
1 c. milk
1/2 c oil
2 eggs
8 oz. shredded cheddar cheese

Pre-heat oven to 350. Put skillet with oil in now, and it will be ready when your batter is mixed.

Mix together above ingredients in order as listed. Pour batter into heated, oiled, and dry cornmeal sprinkled skillet. Bake in 350 degree oven for 45 min. Run a knife around the edge of pan to loosen, and CAREFULLY invert onto a plate. The skillet is VERY HOT and will burn your skin if touched. Do not touch any part of the hot skillet. Hopefully, you will have a beautiful, round, crusty, and yummy cornbread for your dinner! If it sticks, don't be discouraged. It will still taste the same. Just keep making it and someday it will come our perfectly and you will cheer! I remember the first time mine did. I called my mama just to tell her! Enjoy, and let me know how you did!

You can make this in a regular pan or dish. I never have myself, but I'm guessing about a 9x9 size. My friend bought a skillet after trying it this way. She said it just wasn't the same.

Till next time,

mamacooker