Mexican Cornbread

If there's one thing that instantly takes me back to my grandmother's kitchen, it's Mexican Cornbread. This is her recipe that she perfected over the years. She would make this with almost anything - chicken, pork, casseroles, anything. My grandfather was one of those guys who wanted bread with every meal. This was my favorite!! Somehow my grandmother's cornbread always came out thin and crispy. Mine was fluffy, but moist, spicy, and delicious!!

Mexican Cornbread:
1 1/2 cup cornmeal
1 small can cream style corn
2/3 cup oil pour some in skillet
2 eggs
6 or more jalapeno ringlets chopped
1 cup cheddar cheese
1 cup buttermilk (or milk) or more if mixture gets too thick -- (I used regular milk)
Cast Iron Skillet

Directions:

1. Preheat oven to 425 degrees

2. Mix all ingredients -- the mixture should be thin and runny like cake batter

3. When oven gets to 250 degrees put skillet in to get hot

4. Bake 20- 30 minutes or until the top is golden brown

For some reason, mine stuck to the bottom a little bit, so it broke apart.