From the kitchen of Isaac Stoe
This recipe is a favorite of mine which I have been using for over a decade now and it has yet to disappoint anyone so I urge you all to give it a try as well. I have taken a liking to serving it along with hot fresh Tortilla soup or a nice warm fresh right off the oven pot of Chili. I guarantee you guys will come back for more after you make yourselves up some of this Cheesy Mexican Cornbread.
1 cup cornmeal
1 -14.5oz can creamed corn
1 teaspoon Baking soda
1/4 cup sugar
1 cup 2% milk (2% is just what I prefer, any grade milk will do)
1 cup pepperjack and cheddar cheese shredded and combined
1 egg beaten
1 cup chopped onion
2 cloves garlic, minced
1/4 cup bacon oil
1-3 jalapeno peppers finely chopped depending on your desire for a little kick in your mouth
2 tablespoons olive oil
Directions for making the scrumptios Cheesy Mexican Cornbread:
Step 1: SautÃ© the onion in the olive oil for 25 - 30 minutes, stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with and be a nice rich golden brown.
Step 2: Add the minced garlic and sautÃ© about an additional 5 minutes being careful not to burn the garlic by stiring constantly.
Step 3: Remove the onion and garlic mixture from heat and place into a small bowl.
Step 4: Add just a little more oil to the pan and sautÃ© the jalapeno for 8 - 10 minutes on medium high heat.
Step 5: Add the jalapeno to the onion and garlic mixture.
Step 6: Now add the cream style corn, bacon drippings, milk, and egg to the dry ingredients and mix until just moistened. Take care not to over mix.
Step 7: Stir in the onion, garlic and jalapeno mixture and cheese till just mixed in.
Step 8: Pour half of the cornbread mixture into a greased 9 x 13-inch pan. Bake at 350 degree F for 45 minutes to one hour.
Tip for the cook: If you like even more spice, add more than the recommended amount of jalapeno's until your desired flavor is hitting your taste buds.