Traditional mexican cornbread

My mother makes the most delicious Mexican cornbread. It’s moist and has just the right amount of spice. You can turn up the heat a little by adding extra jalapeños. I love to eat it hot, slathered with butter. Note: This batter is thinner than regular cornbread.

1½ cups self-rising cornmeal

1½ tablespoons sugar

½ teaspoon salt

¾ cup shredded cheddar cheese

½ cup vegetable oil

½ cup chopped onion

1 jalapeño pepper, seeded and chopped

¾ cup milk

1 egg

½ cup canned cream-style corn

• Place a seasoned iron skillet in the oven and preheat to 350°F.
• In a large bowl, mix all the ingredients together. Pour 1 tablespoon oil in the skillet and tilt to cover the bottom.
• Pour the batter in the skillet and bake for 30 to 40 minutes, until browned on top. Turn out onto a plate, cut, and serve.

8 servings