Tuesday, July 17, 2012

"best yet" homemade mexi cornbread

after experimenting with different cornbread recipes
or should i say disasters?
i finally whipped together my very own that i'm sold on
until i find an even better recipe
which seems impossible
it's very simple and very moist
which is just the way i like it

"best yet" homemade mexican cornbread

1 can rotel, drained
1 pkg. 8 1/2 oz. jiffy corn muffin mix or 8 oz. white cornbread mix
1/2 cup mayo
1 egg slightly beaten
a little bit of shortening for greasing iron skillet

combine all ingredients together ( minus the shortening for greasing ) mixing well. 
on stove top, grease med. size skillet with shortening on med high heat
 and pour out any excess grease.
return skillet to stovetop and pour cornbread mixture into skillet.
leave on stovetop until cornbread just begins to bubble.
remove skillet from stovetop and transfer to oven on 400 degrees.
bake for twenty-five minutes or until done.

*if you like instead of rotel you can use a can of mexi-corn, drained
** add whatever you like to your cornbread mixture like cheese, onions, peppers... etc..
make it your very own, that's what i did anyway...

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