Frugal Menu Monday – Mexican Cornbread
Today’s frugal recipe comes to you courtesy of a very sweet lady at a local farmer’s market I visited over the weekend. It sounds so delicious that I can’t wait to make it myself!
Cornbread is such a localized food. It is made differently in different parts of world – and even different parts of the country. Even here in the Southern United States, every household has their own way of making the delicious stuff. Cornbread is an excellent frugal food idea because it is deceptively simple to make and costs very little. The big plus is that almost everyone loves it!
Mexican cornbread is something I didn’t really even hear about until a few years ago when a co worker emailed me her mother’s recipe and it sounded so delicious that I made it with dinner that very night. I’ve been addicted ever since!
Mexican Cornbread
- 3/4 cup self-rising cornmeal
- 1/2 cup corn (fresh is best if you have it)
- 1 small onion, chopped
- 2 jalapeno peppers or (3 tablespoons of jarred jalapenos)
- 1/4 cup vegetable oil
- 1 egg, beaten slightly
- 1/2 tablespoon sugar (I rarely add it at all)
- 1/3 cup milk (I use nonfat powdered milk)
- 1/2 cup shredded cheddar cheese
1. Oil a heavy baking pan (or a cast iron skillet, preferably) and place it in the oven while it preheats to 425 degrees.
2. Mix all ingredients until just blended. DO NOT over mix!
3. Carefully remove the pan from the oven (the oil should sizzle) and pour the mixture in.
4. Bake at 425 degrees for 25 minutes or until the top of the cornbread has reached a rich, golden brown color.
Leave a Reply