Mexican Cornbread 2

2 cups white corn meal mix (self rising)
1/2 cup self-rising flour
1 egg
1 cup milk
1 can whole kernel corn (drained)
1 lb bacon
1 lb sharp Cheddar cheese
1 can chopped green chili peppers (hot or mild)

Brown bacon, drain an paper towels. Save grease. Mix corn meal, flour, egg and milk to make cornbread Stir in peppers and can of drained corn. Stir in about 1/4 to 1/2 hot bacon grease. Leave some bacon grease in bottom of skillet keeping skillet and grease hot

Pour 1/2 cornbread mixture into hot skillet. Place a layer of bacon and a layer of cheese on top of cornbread batter. Pour rest of cornbread batter on top. Bake in a preheated 350F degree oven until brown.

Return To:

Cajun Country -- New Iberia, Louisiana