Total Pageviews

Wednesday, June 29, 2011

Mexican Cornbread

Deli N Delites was a favorite place to eat in Dothan for many years.  There were many menu choices and everybody had their favorites.  During the winter months, on Thursday and Friday you could order Mexican Cornbread.  I would just order a slice of Mexican Cornbread and make a meal of it with my sweet tea.  Sometimes the jalapeno peppers were hotter than others but I always enjoyed it and wanted to learn to make it at home.  I kept searching for a recipe that I thought would give me the closest version of the one that I ate at Deli N Delites and when I found this one I felt like I had hit a homerun.   I use jalapeno peppers from our garden and I do remove the seeds, so that it won't be so hot. 

                                                     Mexican Cornbread

2 eggs
1/3 cup Wesson oil
2 jalapeno peppers
1 small onion, chopped
1 box Jiffy corn muffin mix
1 small can cream style corn
1 cup sour cream
1 1/2 cups sharp cheddar cheese, grated

Combine eggs, oil, jalapeno peppers, onions, muffin mix, corn, and sour cream.  Pour half of the mixture into a greased, heated 2 X 9 X 13 baking dish and cover with 1 cup of the cheese.  Add remaining mixture.  Bake at 350 degrees for 30 min.  Remove from oven and top with 1/2 cup of cheese.  Bake for an additional 10 min.  Cool in pan before cutting into squares.

No comments:

Post a Comment