Mexican Corn Bread
Mexican Corn Bread is a delicious combination of corn bread with jalapenos, creamed corn, cheese and sweet peppers. This is best baked in a cast iron frying pan; however, it can be baked in a regular 9x13 pan if you don't have a cast iron pan.
We love to eat this with chili, vegetable soup or serve alongside pinto beans and collard greens. It will not disappoint!
2 1/2 cups corn meal mix
1/2 cup sour cream
1 - 15 oz can creamed corn (make sure it is creamed corn, not shoepeg)
2 fresh jalapenos, chopped (remove seeds and veins if you prefer a milder taste)
1/2 cup chopped red or orange pepper
1/2 tsp salt
3/4 cup shredded sharp cheddar (white or yellow is fine; however, the sharper, the better)
1 1/2 cups buttermilk (whole buttermilk)
1/2 cup oil
Combine all wet ingredients and mix well with a whisk.
Add corn meal and salt and mix well.
Add cheese and stir to combine.
Preheat a cast iron pan with 2 tablespoons of oil on top of the stove until the oil is hot.
Add the mixture to the hot pan.
Bake in a preheated 350 degree oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Note: If you are using a regular 9x13 pan, there is no need to preheat the pan. Just make sure the pan is coated well with spray or shortening to avoid sticking.