Mexican cornbread Recipe by Brenda Gantt

Preheat the oven to 350°F.

Grease a skillet with olive oil liberally.

Pour approximately 1.5 cups of white lily cornmeal mix into the skillet.

Shake and add buttermilk until creamy, about 1 cup.

Add 1 egg and mix until well combined.

Add 3/4 cup of sharp cheese to the mixture.

Chop sweet peppers into thin circles and add to the mixture.

Add jalapeno peppers from a jar to the mixture for a kick.

Add a whole can of drained corn to the mixture.

Add cowboy candy to taste, about 2-3 spoonfuls.

Stir the mixture until everything is well combined.

Since the mixture is large, divide it into two pans for baking.

Place the pans in the oven and bake at 375°F or 400°F until done.

Equipment Needed

Spice Level: