Mexican Cornbread Recipe - Made with Danny Cornmeal

Preheat the oven to 400°F.

Rub sweet potatoes with olive oil and place them in a pan.

Cover the potatoes with tin foil and poke holes in the foil to allow them to breathe.

Bake the potatoes in the oven at 300°F for at least 1 hour, checking for doneness.

Wash greens (kale, turnips, mustard) in salted water, rinse, and chop them.

Add salt and bacon grease to the chopped greens in a pot.

Add chopped turnip roots to the pot with greens.

Mix together 2 cups of cornmeal and corn flour, 1 tablespoon of sugar, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of baking powder in a bowl.

Add 1/2 cup of olive oil, 1 cup of buttermilk, and 2 small eggs to the dry ingredients and mix well.

Add chopped onion, jalapenos, and a mixture of peppers to the batter.

Add 1 cup of Danny corn to the mixture and mix well.

If the mixture is too dry, add a little more milk to achieve the desired consistency.

Heat a skillet with bacon grease in the oven until hot.

Pour the cornbread mixture into the hot skillet and smooth it out.

Top the mixture with crumbled white cheddar cheese.

Bake the cornbread in the oven for 30 to 35 minutes at 400°F.

Equipment Needed

Spice Level:

Dietary